Chicken Enchiladas With Mole

2-3 cups shredded, cooked chicken 4 Tbsps. unsalted butter, divided 10 medium onion, sliced or diced as desired Corn tortillas - I think I used about 15 to fill the pan Shredded cheese Sour cream, onion, tomatoes, avocados, etc. for topping if desired Sauce: 1 cup diced onion 3 Tbsps. chopped garlic 1 tsp. dried oregano 1 tsp. ground cumin ¼ tsp. ground cinnamon 3 Tbsps. all-purpose flour 3-5 Tbsps. chili powder, to taste 4 ½ cups chicken broth 1.5oz milk chocolate Spray 9x13” baking dish with cooking spray and set aside. Heat 2 tablespoons butter for sauce in large saucepan over medium-high high heat. Sauté 1 cup onion in butter until tender. Stir in garlic, oregano, cumin and cinnamon. Sauté for 5 minutes. Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth. Taste and add more chili powder if desired. Reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended. In medium skillet, melt remaining butter over medium heat. Add onion and sauté until soft. If chicken is cold, add to skillet and heat 5 minutes. Preheat oven to 400°F. Take tortilla and line with onion and chicken. Top with about 2 teaspoons sauce and add cheese as desired. Roll tortilla and place seam side down in prepared baking dish. Repeat until pan is full. Top with leftover sauce and more cheese if desired. Bake in preheated oven 10-12 minutes or until cheese is melted and center is hot. Top with sour cream and other toppings as desired. Serve immediately.