Step 1

Preheat the oven to 375ºF.

Step 2

Heat the oil in a small saucepan. Add the onion and garlic and saute until onion is tender, about 3 minutes. Add the jalapeno, tomatillos, cumin, salt, and pepper and saute for another 2 - 3 minutes.

Step 3

Pour in the broth, bring the mixture to a boil, then reduce to simmer. Cook for 10 minutes until the tomatillos are soft. Transfer the mixture to a blender and blend on high until creamy.

Step 4

While the sauce is cooking, prepare the filling. Add the jackfruit, beans, salsa, and spices into a large bowl. Stir together until combined and set aside.

Step 5

When ready to assemble the enchiladas, add 1/4 cup of sauce into the bottom of a baking dish. Spoon about 2 - 3 tablespoons of filling into the center of a tortilla and roll it up. Place the tortilla seam side down in the baking dish. Repeat until you've filled the dish.

Step 6

Once filled, pour on the rest of the sauce and spread evenly across the tortillas. Sprinkle on the cheese.

Step 7

Bake on the center rack for 25 - 30 minutes until the cheese is melted and the filling sounds bubbly. Remove from the oven and allow to sit for 5 minutes. Serve immediately and garnish with your fave toppings (I like avocado & cilantro!).