Asparagus, Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Ingredients

• 1/4 cup olive oil
• 1/4 cup chopped white onion
• 1 cup raw pine nuts
• 1 garlic clove, chopped
• 1 pound ripe tomatoes, coarsely chopped
• 2 ancho chiles, stemmed, seeded, and coarsely chopped or broken into pieces
• 1/2 cup freshly squeezed orange juice
• 4 cups vegetable or chicken broth, homemade or store-bought
• 1/2 teaspoon kosher or sea salt or to taste
• 1/4 teaspoon packed brown sugar or to taste
• 1 tablespoon olive oil
• 1 pound white button or baby bella (cremini) mushrooms, cleaned and diced
• 1 tablespoon unsalted butter
• 1 pound asparagus, tough ends removed, peeled from just below the tips to the bottom, and cut into 1-inch pieces
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
• 1 tablespoon grated orange zest
• 1/2 teaspoon kosher or sea salt
• Freshly ground black pepper
• 12 corn tortillas
• 6 ounces goat cheese, cut into chunks (about 3/4 cup)
• 2 tablespoons chopped chives, for garnish
• 2 tablespoons pine nuts, toasted, for garnish