Once your jackfruit is drained and rinsed, cut into shreds that resemble pulled pork. This will be easy because it naturally shreds like this. I like to take out the hard bulbs, but that's my preference.

Mix the olive oil, paprika, chili powder, liquid aminos, maple syrup, onion, and garlic in a bowl and mix well. Add the jackfruit and marinate for about 2 hours.

Heat a large pan over medium high heat. Add the marinated jackfruit, vegetable broth, and chipotle pepper. Mix together and let cook down until all of the liquid is absorbed for about 15 minutes. Make sure to keep an eye on it and stir occasionally. Take off the heat once done.

While the jackfruit is cooking, blend the avocado and salsa verde together until smooth. If it's too thick, add more salsa and if it's too thin, add avocado.

Preheat oven to 350°F.

Grease your baking dish and add 1/4 cup of the enchilada sauce to lightly coat the bottom.

Fill each tortilla with about 1/3 cup of jackfruit and roll tightly. Place in the baking dish, seam-side down.

Pour remaining sauce over the enchiladas and bake for 30-35 minutes until the sauce starts to brown on the side of the dish.

Next, add the vegan cheese on top and broil until melted.

Once it's out of the oven, pour the avocado salsa verde over the enchiladas and top with your desired condiments. I used pomegranate seeds and bits of vegan feta.

Enjoy!