In a large pot, combine the shredded chicken with water, oregano, onion, garlic, and salt. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 1 hour until the chicken is tender and easily shreds apart.

In a pan over medium heat, mix the jarred mole sauce with reserved chicken broth, adding in pieces of chocolate and a sprinkle of cinnamon. Simmer for about 5 minutes until smooth.

In a skillet, heat oil over medium heat. Fry each corn tortilla for about 15 seconds on each side and drain on paper towels.

Take a warm tortilla, dip it into the mole sauce, place it on a plate, add a generous portion of shredded chicken, some chopped onion, and crumbled queso fresco, then roll tightly or fold.

Arrange the filled enchiladas on a serving plate, drizzle with warm mole sauce, and sprinkle with additional toppings. Serve warm.