Wash and remove the skin from the chicken breast. Place it in the hot water with the cilantro sprigs, garlic cloves, half the onion, sea salt, and freshly ground black pepper. Adjust seasoning and cook over medium-high heat for 45 minutes or until the chicken is cooked through.

Reserve the chicken broth and shred the chicken breast. Divide the shredded chicken into eight portions, one for each enchilada.

Brush the tortillas with olive oil and heat them in a skillet or on a griddle. Fill each tortilla with chicken, roll them up, and set aside.

Heat a little olive oil over medium heat and sauté the mole. Add chicken broth until the mole is slightly thick but not too dense. Place the enchiladas in the mole and let them soak until they are well coated.

To serve, sprinkle Cotija or fresh cheese and onion slices on top. Add sour cream or yogurt if desired, and serve with your choice of side dish.