1. Preheat the oven to 375 degrees F.
2. Put the chicken breasts on a baking sheet, season with salt, pepper and olive oil, and bake until cooked through, about 10 to 15 minutes. Remove from the oven and set aside to cool. When cool enough to handle, shred into small 1-inch pieces.

For the Mole:

1. Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes, then drain and set aside. Grill the 2 corn tortillas in a grill pan until dry, crisp and golden. Tear into pieces and set aside.
2. In a heavy large saucepan, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Add the minced garlic and cook 2 minutes more. Transfer the onion and garlic mixture, along with the chiles and torn tortillas, to a blender. Add all the remaining mole ingredients (except for the chocolate and chicken) and blend until very smooth. Transfer the sauce to a medium saute pan and bring to boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes. Stir in the chocolate. Season the mole with salt and pepper, to taste. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.

To assemble the enchiladas:

1. Reheat the shredded chicken, if necessary, and keep warm. In a medium saute pan, wide enough to fit the tortilla, over high heat add the oil to reach 1/2-inch up the sides. When the oil is hot, add 1 tortilla at a time, and fry for a few seconds just until soft and heated through. Lift out, let the excess oil drip off, then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and put on a cutting board.
2. Working quickly, put a little of the warm shredded chicken in the center, being careful not to overfill. Roll the tortilla like a cigar to enclose the filling and transfer to a serving dish, seam side down. (Individual gratin dishes work great to hold the extra mole sauce or if serving family style, a baking dish will work as well.) If necessary, use tongs or a spatula to transfer the filled tortillas. Continue to fill all of the tortillas and arranging them side by side. Pour the remaining, reserved mole sauce over the top, drizzle with a little creme fraiche, sprinkle with queso fresco, and serve.