'Easiest Ever' Chicken Mole Enchiladas

INGREDIENTS

• 2 chicken breasts
• 2 tablespoons olive oil
• 3/4 cup queso fresco or mild feta
• 1/4 cup sour cream or Mexican crema
• 1 1/2 medium onions, chopped
• Kosher salt and freshly ground black pepper
• 1 3/4 cups chicken stock
• 1/2 cup olive oil
• Twelve 6-inch corn tortillas, warmed
• Freshly ground black pepper
• Two 6-inch corn tortillas, or handful regular tortilla chips
• 2 tablespoons smooth peanut butter
• 5 dried pasilla or ancho chiles, stemmed and seeded
• One 3.1-ounce disk Mexican chocolate, chopped, such as Ibarra
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Kosher salt
• Olive oil, as needed