2 chicken breasts
Salt and freshly ground black pepper
1/2 cup olive oil
Mole:

5 dried pasilla chiles, (or dried anocho chiles) stemmed and seeded
1/2 cup hot water
2 (6-inch) corn tortillas, grilled crisp, recipe follows (or handful of regular tortilla chips)
2 tablespoons olive oil
1 1/2 medium onions, chopped
2 garlic cloves, minced
1 3/4 cups chicken stock
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon dried oregano
5.5 ounces Mexican chocolate, chopped, (recommended: Ibarra*)
Kosher salt and freshly ground black pepper

Enchiladas:

12 corn tortillas, warmed
Olive oil, as needed
1/4 cup creme fraiche (or sour cream)
3/4 cup queso fresco (or mild Feta)