Begin by preparing the mole sauce. In a small saucepan over medium heat, combine the red enchilada sauce, dark chocolate chips, peanut butter, and chili powder. Stir regularly until the chocolate has melted and the sauce is smooth, then remove from the heat.

Preheat your oven to 350°F, positioning a rack in the center.

In a large mixing bowl, combine the shredded chicken, ½ cup of the prepared mole sauce, and 2 cups of the mozzarella cheese. Stir until the ingredients are thoroughly mixed.

Spoon about ⅓ cup of the chicken mixture into each warmed tortilla. Roll the tortillas tightly around the filling, and place them seam-side down in a 9x13-inch baking dish. Repeat with the remaining tortillas and filling. Pour the remaining mole sauce evenly over the enchiladas, then sprinkle the top with the reserved ½ cup of mozzarella.

Cover the baking dish with foil, and bake for approximately 20 minutes, or until the cheese is melted and the sauce is bubbly.

For serving, garnish with queso fresco, fresh cilantro, and, if desired, sliced avocado.