Chicken Mole Enchiladas

Name: Chicken Mole Enchiladas
Ingredients: 1 1/2 lbs boneless skinless chicken thighs; 3 tablespoons olive oil; 2 teaspoons Kosher salt, plus more for seasoning chicken; freshly cracked black pepper, to taste; 2 corn tortillas for the mole plus 12 corn tortillas for the enchiladas (14 total); 6 dried pasilla or ancho chiles, or a combination (I used half and half); 2 medium white onions, divided; 3 garlic cloves, minced; 3/4 teaspoon cinnamon; 1 teaspoon dried Mexican oregano; 1/8 teaspoon cloves; 2 cups chicken stock; 2 tablespoons creamy peanut butter; 2 tablespoons sugar; 1 ounce unsweetened chocolate