Lightly fry the bread, tortilla, and banana in a frying pan with a small amount of oil.
Once lightly fried, set aside and in the same pan saute/toast the onion, the chocolate, the almonds, the tomato, and the garlic cloves.
Add everything to a blender with the chicken stock, the contents of the box of mole, and the chicken bouillon, and blend until everything is in liquid form.
Add to a large covered pot and bring to a boil before lowering heat and allowing to simmer. Season with the sugar, pepper, and cumin to taste.
Form the enchiladas by covering the lightly fried corn tortillas in the mole, then add the chicken or beef filling, roll up and top with cheese and onions (sauteed or raw).