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Tortillas rolled around chicken and drenched in Oaxaca's legendary black mole sauce. These protein-rich, family celebration enchiladas showcase the most complex sauce in Mexican cuisine.
Toast the dried chiles (guajillo, pasilla, mulato) in a dry skillet over medium heat for 1-2 minutes until fragrant and pliable, being careful not to burn. Remove the stems and seeds.
In the same pan, toast almonds, sesame seeds, cinnamon stick, cloves, peppercorns, and anise seeds over medium-low heat until aromatic, about 3-4 minutes. Set aside.
Saute the onion and garlic in corn oil over medium heat until golden, about 5 minutes. Add bananas and raisins, and cook another 2 minutes. Remove from heat.
Combine toasted chiles, spices, onion mixture, banana, raisins, almonds, and chocolate in a blender. Gradually add 2 cups chicken broth and blend until very smooth, working in batches if needed.
Pour the sauce into a large saucepan, add sugar and salt, and simmer gently over low heat for 30 minutes, stirring frequently and adding more broth as needed to maintain a creamy consistency.
Warm the corn tortillas briefly on a skillet or wrap in foil and heat in a low oven to soften.
Fill each tortilla with shredded chicken, roll tightly, and arrange seam-side down in a large baking dish.
Pour the hot mole negro sauce generously over the enchiladas, covering completely. Garnish with extra toasted sesame seeds if desired.
Bake the assembled enchiladas at 350°F for 10-15 minutes to heat through, then serve hot.
