1. Bring the peppers and 8 cups of water to a boil over medium heat.
2. Cover and let simmer for about 15 min.
3. Transfer the dried peppers and about 6 cups of the water from the peppers in a blender with the garlic cloves and blend for about 1 1/2 min.

4. Heat 1 tablespoon of oil in a pot over medium heat.

5. When the oil is hot strain the blended sauce into the oil using a fine mesh strainer.

6. While straining use a spatula to make sure you get all of the liquid into the pot.

7. Discard the solids.

8. Add the chocolate to the sauce, reduce heat to medium low, cover and cook for about 10 or until chocolate is melted.
9. Mix the corn starch with a little bit of cold water until smooth.
10. Add corn starch to the sauce. Simmer over medium low heat until thickened.

11. Season the sauce with salt to taste. Set the sauce aside.

12. Heat up enough oil for frying in a skillet over medium high heat.

13. Once oil is hot, fry each tortilla for a few seconds on each side. Don't let the tortillas get crispy.

14. Drain the tortillas on a paper towel lined plate or baking sheet.

Assembling the enchiladas

1. In a large bowl combine the shredded mozzarella cheese and onion and mix well to make sure the onion is evenly distributed.
2. Dip a tortilla into the sauce.
3. Grab some cheese and lay it inside of the tortilla.
4. Roll the tortilla up.
5. Repeat this process until the tortillas and cheese are gone.
6. Heat the enchiladas in the microwave for a little bit to melt the cheese.
7. Garnish with cilantro and avocado (optional)
8. Refrigerate any leftovers.