Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.

Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.

Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.

Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.