In a skillet heat up about 1/3 cup of oil to medium high heat, Cook the number of tortillas one at a time until they just barely start to turn crispy but will still roll. Continue until the desired number of tortillas are done.

Warm up the mole sauce and shredded chicken together. Fill and roll a tortilla and place on a serving plate. Ladle over some more warm mole sauce.

Garnish the enchiladas with sesame seeds, onion, crema, avocado slices and cheese.

Serve immediately