For mole sauce, in a blender container or food processor bowl combine undrained tomatoes, onion, garlic, peppers, cocoa powder, raisins, sesame seeds, sugar, salt, and spices. Cover and blend or process until the mixture is a course puree.
In a 3.5 to 4-quart slow cooker place chicken and then sauce. Cover, cook on low-heat setting for 9 to 11 hours or on high heat setting for 3 1/2 to 4 hours.
Remove chicken from cooker. Make a roux with the flour and water and stir into the sauce in the slow cooker. Cook on high for 15 to 20 more minutes. Reserve one cup sauce and stir into the enchilada sauce.
Set oven to broil. Roll meat mixture into flour tortillas and place into a 9 by 13 greased pan. Pour enchilada/ mole sauce mixture over enchiladas. Top with cheese and place in oven until cheese is melted, about 5 to 10 minutes. Serve with rice and beans.