Enchiladas with Fiery Figs Mole Sauce

1 whole	Chicken breast
To taste	Salt and pepper
2 tablespoons	Olive oil (moire if needed for frying)
1 small	White onion, chopped (use raw or saut� with chicken)
6	Tortillas *
½ of a 28-ounce can	Las Palmas Red Chile Sauce
6 - 8 tablespoons, or more to taste	Jenkins Jellies Fiery Figs Pepper Jelly
1 ½ cups	Jalape�o jack cheese, shredded and divided

Preheat oven to 350. Lightly pound chicken breast and season with salt and pepper. In a pan with oil, quickly fry the tortillas. Remove each from pan and set aside. Using the same oiled pan, saut� the chicken (with onions, if desired) until cooked. Place the cooked chicken on a cutting board and slice, chop or cube it. Place the chicken, onions and 1 cup of cheese in a bowl, and mix it all up. In a separate bowl mix together the Red Chile Sauce and the Fiery Figs Pepper Jelly. Dip each tortilla in the sauce. Then place them on a lightly oiled baking dish, spread the chicken mixture on top, roll it up, drizzle on some more Fiery Figs mole sauce to cover. (You may want to add water if you need a bit more.) Sprinkle the top with the remaining half cup of cheese. Bake for 10 minutes. Serve with sour cream or avocado. * Note: Hillary Danner's friend Linda likes to use half flour / half corn tortillas from Trader Joe's.