Chicken Mole Enchiladas

Name: Chicken Mole Enchiladas
Ingredients: 1½ lb. skinless, boneless chicken thighs (4–5); 1 small onion, halved; 1 celery stalk; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 4 large dried ancho chiles, stems and seeds removed; ⅓ cup golden raisins; ¼ cup mole paste (preferably Rogelio Bueno); 1 Tbsp. chicken bouillon paste; 2 tsp. creamy peanut butter; 1 tsp. sugar; 2 Tbsp. plus ¼ cup vegetable oil; ¼ cup chopped semisweet chocolate; Kosher salt; 8 oz. Monterey Jack, coarsely grated (about 2 cups), divided; 12 5–6 corn tortillas; ¼ cup coarsely chopped cilantro; Finely chopped onion, cooked rice, refried beans, and lime wedges (for serving)