Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.
Mole sauce: to use store-bought Doña Maria mole paste, add half of a 8.25 ounce jar to a sauce pan and heat with 1 1/2 - 2 cups of chicken broth, cooking for 20-30 minutes, until desired thickness. Stir in 1 ounce melted chocolate.Make-ahead instructions: Fill the enchiladas with chicken and cheese, place in pan, cover and refrigerate for 1-2 days, until ready to bake. Pour mole sauce over enchiladas just before baking.Freezing Instructions: Fill the enchiladas with chicken and cheese and place in a freeze safe pan. Cover well with aluminum foil. Freeze mole sauce separately. Mole enchiladas can be frozen for up to 3 months. Thaw overnight in the refrigerator. Pour mole sauce over enchiladas just before baking.