Enmoladas are very easy to make if you have all the elements on hand: filling, tortillas and mole. It's usually a weeknight meal after you made the mole on the weekend. Since these are not baked, you want to have everything ready do you can roll your enmoladas quickly and serve, so it all stays hot.
Preheat the oven to "warm." Set your dinner plates in the oven. Start by heating up the mole in a pot over low heat. You want to thin it to the consistency of melted ice cream. If it's too thick, add some broth. Keep it warm for now.
Shred the meat (I used wild turkey thighs) and set them in an ovenproof bowl. Sprinkle some salt over them and mix in the chopped cilantro, if using. Ladle some mole over the meat and mix well. Set this in the warm oven.
You need to make your tortillas pliable. There are two ways to do this. You can simply set them on a ragingly hot comal or heavy pan -- 600F is not too hot -- for a few seconds per side to get them soft, or you can heat the vegetable oil or lard over medium heat and pass the tortillas through the hot oil for just a few seconds. Don't leave them too long or you'll make tostadas. I prefer the oil-free method. Either way, you need to keep your tortillas hot, so put them in foil if you fried them, or in a tortilla warmer or wrapped in towels if you just heated them up.
OPTIONAL:You can get more mole flavor by dipping the warm tortillas into thinned mole before rolling them. I do this for normal enchiladas, but not for enmoladas. That said, many people do dip their tortillas. To do so, ladle out some more mole from the pot and thin it with broth until it's just a touch thicker than the broth. Dip your tortillas in that quickly, shake off the excess, then fill them.
Turn the heat up on your mole pot until it's bubbling gently. Get your plates ready and pull the meat from the oven, too. Working quickly, fill three tortillas with the meat mixture and set them, seam side down, on the warm plates. Top with the mole sauce and crumbled cheese and serve. Repeat with the remaining plates and tortillas.
NOTE:You can make these vegetarian by filling them with cooked beans and rice, or pickled nopales.