Shrimp Mole Enchiladas

Ingredients

• Mole Sauce:
• 4 Cups Chicken Broth (or vegetable broth)
• 1/2 cup raisins or pitted prunes
• 1 Tbsp olive oil
• 1 medium onion, diced
• 6 cloves of garlic, chopped
• ½ Tbsp Piquant Post Mexican Mole
• 1/4 cup peanut butter, any nut or seed butter works too.
• 5 oz dark chocolate for a sweeter mole, or use ⅓ cup bittersweet or semisweet chocolate chips (at least 60% cocoa) for a slightly less sweet mole
• 1 tsp salt, plus more to taste
• Shrimp Mole Enchiladas:
• 1lb shrimp, peeled, deveined and roughly chopped
• 1 cup corn (fresh, canned (drained) or frozen)
• 1 Tbsp oil
• ½ tsp salt
• ½ lime, juiced
• ¼ cup cilantro, chopped
• 1 cup mozzarella cheese or Mexican cheese blend
• 8 (6 inch) corn or flour tortillas
• For garnish: chopped cilantro, lime wedges