Poach the chicken.

Pick a pan where the chicken can lie in a single layer. Fill the pan with enough water so that the chicken will be submerged with at least 2-inches of water above it.

Add the onion, garlic, limes, bay leaves, and parsley.

Bring the water to a full rolling boil.

Nestle the chicken breasts in the pot in a single layer.

Cover the pan and bring the water back up to a full rolling boil.

Remove the pan from the heat and allow it to sit, with the lid on, for 30 minutes.

After 30 minutes, remove the chicken breasts.

When cool enough to handle, shred the chicken.

Wrap the chicken in foil. If desired, drizzle a bit of the poaching liquid over the chicken. Place in a 200-degree oven until you’re ready to assemble the enchiladas.

Make the sauce:

In a large saucepan over low heat, whisk together the mole sauce mix, chicken stock, and chicken base.

Simmer for 10-15 minutes or until the sauce has thickened.

Taste and adjust for seasoning.

Keep the sauce warm.

Assemble the enchiladas.

Wrap the tortillas in damp paper towels and microwave on high power for 1 minute until the tortillas are soft and pliable.

Place a tortilla on a flat surface.

Spoon some of the mole sauce onto the tortilla and use the spoon to spread it around.

Place ¼ cup of the shredded chicken on one side of the tortilla and roll it up.

Place the roll, seam side down, onto a serving plate.

Ladle additional hot mole over the enchiladas until they are completely covered.

Sprinkle with sesame seeds, a drizzle of Mexican crema, crumbled queso fresco, and onion rings.

Serve immediately.