Chicken enchiladas with mole

Mole paste
Two chicken breasts
1 normal-sized can of red enchilada sauce (14oz?)
2/3 an onion
1 small can of green chilis
Tortillas
Cheese (cheddar works)

Chicken breasts, enchilada sauce, green chilis go into the crockpot for 4 hours on high, or 8 hours on low. Pop cheese in near the end. Pull apart with a fork when they're done.

Put a few tbsp of mole paste into a small saucepan with some water. Heat and stir until dissolved.

Make enchiladas in a big glass baking dish thingy, put in the oven at 350 for 20 minutes or so until the cheese is bubbly and/or the ends of the tortillas are crispy.