Enchilada de mole

I believe this "piece de resistance" of Mexican cuisine deserves a special posting. I'm not in the mood, however, to copy the appropriate paragraph from the guidebook - if you wish to know more about it's origins and all, feel free to use http://www.google.com. I will only try to describe my impression: imagine a couple of chicken rolls hopelessly drowning in a sea of 1) something not unlike the French "creme";, 2)liquid (even when cold) chocolate; 3)some soft, brownish substance, it's taste well beyond the analytic capabilities of my taste buds, it's appearance resembling... Well, something you would not like to step into. On the surface a colony of shredded white cheese plankton thrives and appears to multiply. The sight is awe-inspiring, just like every sea.
Why such a strange comparison? 'Cause one look was enough for me to get somewhat sea-sick (i ate it, though - hunger is not your aunt, as they say in Russia). Don't try this at home!..
If you still want to try, however, maybe start your every morning with a huge plate of enchiladas de mole, here's a brief instruction:( ##### )