Gather your ingredients together.
Boil chicken breasts until the meat is falling off the bone, about 40 minutes depending the size of the breasts.
Remove chicken and reserve the broth.
Once the chicken is cooled, using two forks, shred into pieces.
Take two cups of the chicken broth reserve and put into a deep sauce pan and add the mole.
As you heat up the mole it will dissolve into the broth, you can use a wooden spoon to aid the breakdown.
Add the chocolate to the mole and stir until melted.
While the mole is cooking, in a separate pan heat up the coconut oil.
Cook the onion and tomatoes in the oil for about 15 minutes, then add to the mole sauce.
Salt and pepper to taste.
Add the shredded chicken to the mole and turn down to a simmer.
The mole will thicken as you cook, adding more chicken broth to keep your desired texture.
Take a cup of the chicken broth and a 1/4 cup of mole sauce and heat in a small skillet on a low simmer.
Place one tortilla at a time in the sauce and cook the until soft, about 60 seconds.
Using tongs, gently remove each tortilla.
With a slotted spoon scoop some of the chicken, tomato and onions from the sauce and put it into the tortilla and roll it up.
Repeat, adding two or three enchiladas and top with more mole sauce. Serve with rice and beans.