Chicken Mole Enchiladas

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Ingredients

2 dried ancho chiles (about 3/4 ounce)

3 dried mulato chiles (about 3/4 ounce)

2 dried pasilla chiles (about 1/2 ounce)

2 cups water

2 tablespoons slivered almonds

2 tablespoons unsalted pumpkinseed kernels

1 tablespoon sesame seeds

Vegetable cooking spray

1/2 cup chopped onion

2 cloves garlic, crushed

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/8 teaspoon ground cloves

1 (6-inch) corn tortilla, torn into pieces

3/4 cup low-salt chicken broth

1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped

1/2 teaspoon salt

1/2 ounce semisweet chocolate, chopped

12 (6-inch) corn tortillas

3 cups shredded cooked chicken breast (about 1 1/2 pounds skinned, boned chicken breasts)

6 tablespoons (1 1/2 ounces) shredded Monterey Jack cheese

Sliced onions, shredded lettuce, and sliced radishes (optional)

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