Step 1

Begin by shredding the jackfruit. I like to discard the round pods, as well as the "triangle points," leaving only the shreds (primarily for aesthetic reasons)

Step 2

Heat the oil in a large skillet over medium heat.

Step 3

Add the thinly sliced onion and begin to sauté.

Step 4

Add the garlic and give it a quick stir.

Step 5

Add the jackfruit and stir again.

Step 6

Add the cumin, salt, paprika, and lime juice and stir well to incorporate.

Step 7

Allow to cook over medium heat for about 5 minutes, stirring occasionally.

Step 8

Remove from heat and set aside.

Step 9

Pour a small amount of enchilada sauce in the bottom of an 8x8" baking pan (can use a larger pan if you are making more enchiladas).

Step 10

Place a tortilla on a flat surface.

Step 11

Place a small amount of the jackfruit carnitas in a line down the center of the tortilla.

Step 12

Drizzle a tablespoon each of the enchilada sauce and queso dip on top of the jackfruit carnitas.

Step 13

Roll the tortilla up, leaving the ends open.

Step 14

Place it seam side down in the pan.

Step 15

Repeat with remaining tortillas and jackfruit carnitas. I can make up to 8 enchiladas from one batch of carnitas usually.

Step 16

Pour the remaining enchilada sauce on top of the enchiladas covering most (but not all) of the tortillas (I often have a little bit of sauce leftover).

Step 17

Drizzle the enchiladas with queso dip.

Step 18

Pop the whole pan under the broiler for about 3 minutes, checking frequently to make sure that the enchiladas brown, but do not burn.

Step 19

Remove from oven.

Step 20

Sprinkle with cilantro and serve!