Place carrots in a large saucepan with enough water to cover.  Bring to a boil and continue to boil for 3 minutes. Add potatoes and continue to boil for 5 minutes. Drain and set aside.

Heat 1 tablespoon oil in a large skillet over medium heat.  Stir in onion and garlic. Cook for 2 minutes or until tender. Stir in carrots and potatoes. Season with salt and celery seed. Decrease heat to medium-low; stir frequently until vegetables are tender.  Remove from heat and set aside.

In medium saucepan over medium-low heat stir in DOÑA MARIA® Mole Mexican Sauce and water (or broth). Add Mexican chocolate tablet and stir until tablet dissolves. Set aside, cover and keep warm.

Heat ½ cup oil in a large skillet.  Lightly fry tortilla one at a time (about 5 seconds each side—using tongs to flip). Transfer to a paper towel lined plate. Spoon approximately 2 tablespoons of carrot/potato mixture and roll.  Place on a serving tray with seam side down. Repeat with remaining tortillas and mixture. Pour warm mole sauce over enchiladas.  Sprinkle with sesame seeds. Serve with a side of rice and garnish with cilantro sprigs.