Preheat oven to 375 degrees F. Remove chicken from bones; discard skin and bones. Shred chicken using two forks (should have about 3 cups). In a large bowl combine chicken, 1 cup of the Oven-Roasted Mole, and the Chihuahua cheese.
Spread another 1 cup of the mole in a 3-qt. rectangular baking dish. Divide chicken mixture among tortillas; roll up tortillas. Place, seam sides down, in baking dish. Top with remaining 1 cup mole.
Cover with foil and roast 35 minutes. Sprinkle with queso fresco. Roast, uncovered, 10 minutes more or until heated through. Sprinkle with cilantro.
Oven-Roasted Mole Sauce
Preheat oven to 450 degrees F. In a large saucepan bring the water to simmering. Place all dried peppers in a roasting pan. Roast 1 to 2 minutes or just until fragrant; cool. Remove and discard stems and seeds.* Add peppers and dates to the simmering water. Remove from heat and let stand 20 minutes, stirring occasionally. Drain, reserving 2 cups of the soaking liquid.
Meanwhile, in roasting pan combine next five ingredients (through garlic). Drizzle with oil; toss to coat. Roast 18 to 20 minutes or until nuts and seeds are toasted and green onions are light brown, stirring occasionally; cool. Reduce oven temperature to 375 degrees F.
In a blender combine pepper mixture and reserved 2 cups soaking liquid. Cover and blend until a paste forms. Strain through a medium-mesh sieve into a medium bowl; discard solids. In blender combine tomatillo mixture, 2 cups of the broth, and the tortillas. Cover and blend until smooth. Strain through medium-mesh sieve into roasting pan; discard solids. Stir in pureed peppers, remaining 8 cups broth, salt, oregano, cumin, and coriander.
Roast 2 hours 20 minutes or until slightly thickened and darkened, stirring occasionally. (Or place mixture in a 6-quart Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 1 1/2 hours, stirring frequently.) Stir in orange juice.