Whisk together mole and broth in a medium sized saucepan and bring to a boil. Add the chicken and simmer over medium-low heat for about 10 minutes.  Keep sauce warm.

Microwave tortillas wrapped in a clean kitchen towel for about 2 minutes until soft and pliable.  You can also place the wrapped tortillas in the top of a bamboo or metal steamer and allow to steam for 5 minutes.

Arrange 4 tortillas on your work surface and keep the remaining tortillas covered. Fill each tortilla with 3 - 4 tablespoons of chicken.  Roll the tortillas into long tight cylinders and transfer to a warmed platter. Repeat with the remaining tortillas and chicken.

Spoon about 3/4 cup of the mole sauce atop the tacos.  Garnish with the shredded cheese and cilantro and lime wedges.  Serve and pass additional mole sauce.

**While this recipe uses Mayordomo mole any mole sauce can be substituted.