Soak the dried chilis in hot water for 15 minutes, then drain and set aside.
In a large skillet, heat the oil over medium heat.
Add the onions, season with a little salt and saute until softened, about 3 minutes. Add the garlic and cook for an additional 2 minutes.
Transfer the onion and garlic mixture to a blender with the chiles, peanut butter, oregano, chili powder, cumin and chicken stock. Puree until very smooth.
Transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 5 minutes or until thickened. Stir in the chocolate extract and chocolate.
Season the mole with salt and pepper.
Fill a medium skillet half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, about 2-3 seconds. Remove and let the excess oil drip off. Dip the fried tortilla directly into the warm mole and transfer to a plate.
Arrange 4 tablespoons of the shredded chicken in the center, being careful not to over fill. Roll the tortilla and place in a baking dish seam side down.
Repeat with the remaining tortillas. Top the enchiladas with the reserved mole and sprinkle with the pepper jack cheese.
Bake in a 350 degree oven for 20 minutes or until heated through and the cheese is melted.
Sprinkle with the queso fresco and serve with cilantro, avocado, jalapeño and tomatoes, if desired.
Enchiladas can be assembled and frozen in an airtight container for up to 2 months. Uncover and bake in a 350 degree oven for 45 minutes or until cooked through.