Make the mole sauce. Add the mole paste and broth to a medium sauce pan over medium heat. Whisk until the paste has fully dissolved.
Add the Mexican chocolate, salt, and black pepper. Whisk until all the ingredients are dissolved and the mole sauce has a thick, gravy-like consistency. Set aside.
Prepare the filling. Add the shredded chicken, queso fresco, and onion in a large bowl. Toss lightly to combine and set aside.
Heat the oil in a small skillet over medium-high heat. Working one tortilla at the time, lightly fry each tortilla for about 5 seconds per side. Drain off any excess oil by giving it a little shake while holding it with tongs, then transfer it onto a plate or baking sheet lined with paper towels. Repeat with the remaining tortillas.
Assemble the enmoladas by dipping each fried tortilla into the mole sauce, making sure to cover both sides. Place the smothered tortilla on a plate and fill with a generous spoonful of the chicken filling mixture, then roll it up. Continue this process with the remaining tortillas.
Pour the remaining mole sauce on top of the enmoladas and top with additional queso fresco, sesame seeds, and sliced white onion.
Notes
Chicken: You can use homemade shredded chicken using my shredded chicken recipe, air fryer whole chicken recipe, or use a store-bought rotisserie chicken and shred at home.
The mole sauce will thicken as it cools. If it becomes too thick while you are assembling the enmoladas, add more chicken broth as needed.