Heat up a skillet with enough oil for frying. Once oil is hot quickly fry the tortillas one at a time for a few seconds on each side.

Transfer the tortillas to a paper towel lined plate to drain.

Dip one tortilla at a time into the mole sauce. Then fill it with the shredded chicken and roll it up like an enchilada. Don't add too much chicken or it will be difficult to close the enchilada.

Repeat with the remaining tortillas.

Serve. Pour more mole sauce over the enchiladas if desired. Top with your favorite garnishes.