Heat 3 tablespoon olive oil in large saucepan over medium heat. Add onion, poblano pepper, oregano, cumin and cinnamon and cook for about 10 minutes or until onion is tender, stirring occasionally.
With about 1 minute left, add garlic and combine. Mix in chili powder and flour and stir for about 2 minutes until combined. Gradually add chicken stock, whisking constantly and scraping up bits on bottom of pan. Bring to boil and simmer for about 5 minutes.
Remove from heat and use immersion blender to puree until smooth. Return saucepan to medium-high heat and stir in the chocolate, almond butter, tomato paste and salt. Simmer for 5 minutes or until sauce has thickened. Adjust for salt if needed.
Heat 1 teaspoon olive oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 30 seconds per side. Transfer to a plate. Repeat with remaining tortillas, adding oil as needed.
Preheat oven to 375°F. Mix 1 cup mole sauce with shredded chicken in medium bowl. Add ⅓ cup mole sauce each to two 13x9 baking dishes. Arrange 8 tortillas on work surface and spoon ¼ cup chicken, 1 tablespoon onion, and 2 tablespoon cheese in each. Roll up tortillas and arrange seam side down in on prepared dish. Repeat with remaining tortillas in other dish.
Top enchiladas with remaining mole sauce and cheese. Cover with foil and bake for 20 minutes (30 if chilled). Remove foil and turn oven to broil. Broil for 2 minutes until cheese is bubbling and brown. Let cool for 5 minutes.