Red Mole Chicken Enchiladas

• 10 ½ oz Oaxaca cheese, in pieces

Mole

• 1 oz dried pasilla chilies, destemmed and deseeded
• 2 oz dried ancho chilies, destemmed and deseeded
• 1 corn tortilla, toasted, loosely crumbled
• 1 ½ oz Mexican chocolate tablet, broken into pieces
• 1 oz raisins
• 1 ½ oz almonds
• 1 ½ oz toasted sesame seeds
• ⅛ tsp anise seeds
• ¼ tsp ground cinnamon
• ¼ tsp ground black pepper
• 1 whole clove
• 7 oz Roma tomatoes, cut into pieces
• 2 oz white onion
• 2 garlic cloves
• 1 oz unsalted butter
• 1 tbsp sugar
• 1 tsp salt
• 28 oz water
• 21 oz chicken breasts, skinless, boneless, quartered

Enchiladas

• vegetable oil, to fry
• 18 corn tortillas
• sour cream, to garnish
  of Mexican crema, to garnish
• 1 avocado, thinly sliced, to garnish