Lightly brush olive oil onto bottom and sides of 9 x 9 casserole dish.
In small bowl or cup, mix cream and cotua powder, adding in powder until mixture resembles ricotta cheese.
Pour sauce into a small frying pan and add dark chocolate powder to green sauce, stirring until chocolate is completely blended in (if using chocolate bar, simply add it to the pan). Heat on medium until chocolate is thoroughly blended, stirring often, then reduce heat to low.
Pour a small amount of sauce into the bottom of the casserole dish, so the bottom is just covered.
Preheat oven to 350° F.
Dip corn tortillas into sauce until completely coated then place on a plate.
Spread about 1 1/2 teaspoons of the cheese mixture onto the center of the tortilla then add about a tablespoon of Mexichili Magic Mix.
Roll up like a cigar and place the enchilada fold side down in the casserole dish. Repeat until all tortillas have been used and fill up the casserole dish.
Spoon remainder of sauce over tortillas, covering them completely.
Bake about 20-30 minutes, ensuring that the cheese and tortilla do not over brown.
Remove from oven and let set for about 5 to 10 minutes before serving.
If desired, cover serving with any remaining cotua powder mix and a small amount of chocolate green sauce once plated.