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1
Preheat oven to 425 F. Grease a 9 x 13 baking dish and set it aside.
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2
Add water and the dried chilies into a pot over medium heat.
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3
Once boiling, let it continue to boil for 20 minutes until chilies are tender.
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4
Remove from heat and set aside.
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5
In a skillet add pumpkin seeds, cinnamon, pepper and oregano.
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6
Toast over medium heat about 5 minutes until seeds are golden and fragrant.
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7
In a food processor dump in chilis, a little of the chili water (dont discard the water yet, you may need it later), and the seed mixture.
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8
Blend into a paste.
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9
In another pot add garlic, diced tomatoes, and the chili paste.
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10
Add in a little of the remaining chili water if it needs to be thinned (dont discard the water yet, you may need it later).
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11
Let it come to a simmer then add in chocolate.
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12
Simmer about 20 minutes.
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13
In a bowl combine the cooked chicken, pepper, onion, cilantro, taco seasoning and cumin.
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14
Toss to combine.
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15
Add in a little of the remaining chili water to keep it moist.
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16
Spread out your tortillas on a work surface.
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17
On 1 tortilla add a little sauce.
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18
Scoop about 1/3 cup of the chicken mixture into each tortilla.
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19
Top with a little cheese and roll it up.
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20
Set the rolled tortillas into the prepared dish seam side down.
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21
Continue until filling and tortillas are gone.
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22
Pour the remaining mole sauce over all the tortillas.
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23
Top with the remaining jalapeno jack cheese and olives.
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24
Cover the dish with a sheet of foil and bake 35-40 minutes.
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25
Remove foil and bake 10 minutes more until crispy.
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26
Enjoy.
