Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    dried ancho chiles -- (3/4 ounces)
   3                    dried mulato chiles -- (3/4 ounces)
   2                    dried pasilla chiles -- (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                    corn tortilla -- (6-inch)
     3/4  cup           low-salt chicken broth
  14 1/2  ounces        no-salt-added whole tomatoes -- (1 can)
                        drained and chopped 1/2 teaspoon salt
     1/2  ounce         semisweet chocolate -- chopped
  12                    corn tortillas -- (6-inch)
   3      cups          shredded cooked chicken breast -- (about 1-1/
                        boned
   6      tablespoons   shredded monterey jack cheese -- (1-1/2 ounces)
                        sliced onions
                        shredded lettuce and sliced radishes

Preparation:

Remove stems and seeds from chiles. Combine chiles and water in a medium saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain and set aside. Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Cook for 5 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and saut‚ 5 minutes or until tender. Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside. Place almonds, pumpkinseed kernels, and sesame seeds in a food processor, and process until finely ground. Add tortilla pieces, and process until finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and process until smooth. Pour mixture into a medium nonstick skillet. Add salt and chocolate, and cook over low heat 5 minutes or until chocolate melts, stirring frequently. Set mole aside. Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350 degrees for 10 minutes or until softened. Spread 1 tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken, and rollup. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings.