In a slow cooker, place all mole sauce ingredients and cook on high for approximately 1-2 hours or until tomatoes and red pepper are tender.

Remove whole star anise first, then blend using a hand blender or in batches using a traditional blender, being sure to allow sauce to cool first so there's no explosion!

Transfer sauce back to slow cooker. This is a good opportunity to test the flavor and adjust before adding in the chicken.

Once you have reached your desired flavor level, add in chicken breast and cook on high again for 4 hours.

When chicken has about 10 minutes of cook time left, preheat the oven to 375 and grease a casserole dish.

After chicken is done, pull with forks and add pulled chicken to tortillas, rolling into a small burrito shape once all desired fillings have been added (I snuck in some roasted veggies for an extra serving!)

Fill the casserole dish with tortillas + chicken, then top with excess mole sauce + cheddar cheese. I used about 5-6 tablespoon of sauce but you can use more or less depending on your preference.

Bake in the oven until cheese is melted and tortillas are browned (you may need to cover with foil if you like your tortillas really crispy so your cheese doesn't burn)

Add sour cream and scallions + enjoy!