In a skillet over medium high heat cook, plant based chicken with garlic powder, onion powder, and salt and pepper to taste. Until browned or according to the package instructions. Remove from heat and set aside. Shred or cut “chicken” into smaller bite size pieces.
Add all mole ingredients into the blender or food processor. Blend everything until smooth. Add mixture into a skillet, over medium high heat and cook for 5-8 minutes, or until thickened into a melted chocolate consistency. Or thick enough to coat the back of a spoon. Remove from heat.
Make crema sauce by adding all crema sauce ingredients, except for water into a small bowl. Mix well until combined and add a drizzle of water to reach a ranch sauce consistency. Adjust crema to your liking.
Pour 1/4 cup of the mole mixture, onto the bottom of a 12x8 baking dish. Spread to coat the bottom of the dish. This prevents sticking. Place one warmed corn tortilla onto the bottom of the dish and add approx, 2 tablespoons of the “chicken” into the center of the corn tortilla and roll up all the way. Repeat until you have all 10 tortillas filled and rolled.
Pour 1 cup of mole sauce over the enchiladas and spread evenly with a spoon. Optional: Sprinkle onion over top. Bake for 15 minutes at 350 degrees fahrenheit. Remove from oven and garnish with crema sauce and lime wedges. Serve and enjoy!
For tofu filling: Crumble 1 package of extra firm tofu and add 1/2 tsp onion powder, 1/2 tsp garlic powder, and salt and pepper to taste. Bake for 30 minutes on 350 degrees fahrenheit, or 15 minutes in an air frying. Use in place of plant based chicken in recipe.
Recipe Notes: Heat corn tortillas according to packaging or toss in hot shallow oil. 3 seconds per side, or until tortillas become pliable.