Yes, I made this for Cinco de Mayo.

What You Need!

Mole Sauce (this was frozen after Thanksgiving last year; no need to repeat the recipe, so there
1 rotisserie chicken, skinned and all the meat taken from the bones and gristle and shredded / chopped
8 whole wheat tortillas (or corn or flour or what you will I'm not your Abuela)
1 1/2 Cups shredded cheese (I used Sargento™ 4-cheese Mexican blend
2 tbsp white sesame seeds
1 tbsp dried parsley flakes
For the enchilada sauce:
2 tbsp olive oil
2 tbsp flour
4 tbsp chili powder
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp dried oregano
2 1/4 Cup chicken stock
2 tbsp tomato paste

What You Do With What You Need!

1. Make the mole sauce
2. Make the enchilada sauce:
a. Heat the oil on medium-high in a small saucepan
b. Add the flour and whisk rapidly 1 minute to make a roux (NO LUMPS!)
c. Add the chili, onion, and garlic powders, the salt, cumin and oregano; whisk 30 seconds
d. Add the broth, whisking constantly to make sure NO LUMPS!
e. Add the tomato paste, whisk until smooth
f. Simmer for a few minutes, take off the heat. I made this a few days in advance, and it was like a nice sauce. I froze the remainder.
3. Mix the shredded/chopped chicken with enough enchilada sauce to coat everything; divide the chicken mixture into 8 portions (don't have to be exact)
4. Put a portion of the chicken on one side of a tortilla, spread it a bit so you've got a strip roughly an inch wide and 5 or so inches long. Add some cheese, roll up the tortilla and arrange in the baking dish. Repeat seven more times.
5. Preheat your oven to 350 degrees F (176 C).
6. Top the tortillas with the mole sauce. Sprinkle the sesame seeds over, top with cheese, and sprinkle the dried parsley flakes over the cheese.
7. Bake 20 minutes or so.
8/ DEVOUR!

Verdict: Oh yeah, this was tasty. I had two as you see, with corn on the side and a margarita to drink.

Grade: A