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1
In a large skillet, heat the oil over moderately high heat.
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2
Add the onion and cook, stirring regularly, until richly browned, about 10 minutes.
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3
Add the sliced chard and potatoes, cover and cook about 3 minutes (just to wilt the chard).
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4
Uncover and cook, stirring frequently, until the chard is tender and the mixture dry, about 5 minutes longer.
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5
Taste and season with salt.
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6
Remove from the heat.
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7
(If not completing the enchiladas immediately, spread the mixture onto a baking sheet and cool completely; return to pan before continuing.)
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8
Set up a steamer (a vegetable steamer in a large saucepan filled with 1-inch of water works well); heat to a boil.
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9
Wrap the tortillas in a heavy kitchen towel and lay them in the steamer; cover tightly.
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10
Boil 1 minute, turn off the heat and let stand without opening the steamer for about 15 minutes.
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11
While the tortillas are standing, bring the mole to a simmer in a medium-size saucepan.
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12
Taste and season with additional salt if necessary; thin with additional water or broth to the consistency of a medium cream soup.
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13
Warm the filling over medium-low heat.
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14
When ready to serve, make enchiladas a portion at a time: Lay 2 tortillas on a warm dinner plate, roll a portion of the filling into each one, lay the enchiladas seam-side down on the plate and ladle a portion of the mole over the topcover the tortilla completely; be generous with the sauce.
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15
Sprinkle with peanuts and parsley leaves.
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16
Serve immediately.
