Preheat oven to 425 degrees F.
Rinse and drain jackfruit. Break apart chunks as rinsing. Chop onion. Heat frying pan to medium heat and add oil. Add onion, cumin, salt and pepper. Cook until onion is tender. Add jackfruit to the pan and fry for another 5 minutes. Add the jackfruit mixture to a slow-cooker along with taco seasoning and broth. Heat on low for 8 hours. Occasionally stir and smash chunks apart. Add more broth if needed.
Spread jackfruit mixture onto a lightly oiled baking sheet covered in aluminum foil. Cook, turning halfway for approximately 30 minutes. Most of the liquid should have evaporated and the consistency should be more flaky and pork-like.
Lower oven temperature to 350 degrees F.
For the sauce (if not using pre-made) - rip out stems and remove seeds from chiles. Chop into pieces. Bring 1 cup broth to boil and add all chilies to pot. Cover, lower heat and simmer until chilies are soft. Pour chilies and broth into a food processor and blend until smooth. Strain through a fine mesh strainer to remove seeds and skins. Using the same pot, heat olive oil, flour, and spices to create a roux. Stir in remaining 2 cups of broth, blended chilies, and tomato paste. Add lime juice and adjust seasonings if necessary. Simmer 15-20 minutes until thickened. Add more broth as necessary to reach desired consistency.
Veggies - In a large skillet, heat 1 tablespoon oil over medium high heat. Add diced onion and peppers and sauté until soft. Stir in garlic, sauté for 1 minute longer. Mix in corn and black beans, stir to combine and heat through. Remove from heat.
Construction - In a large bowl, combine veggies, jackfruit, and ½ cup sour cream. Heat a small amount of oil in a cast iron pan and add one corn tortilla. Heat on each side about 1 minute, until just starting to brown, but still soft.  Add another tortilla underneath and heat about 30 seconds, continue adding more tortillas to the bottom, until a stack of 8 is heated through, slightly browned, and soft.
Spread enough sauce into the bottom of a 9 X 13 pan to cover the bottom (about ¾ cup). For each tortilla, place about 2 tbsp. of  vegan cheese and 3 tbsp of filling in a line down the middle. Roll the tortilla and place in pan, seam side down. Arrange enchiladas in 2 rows of 5 across.  You can use a second smaller pan to finish the remaining enchiladas. Cover the enchiladas in sauce, cheese and sliced olives. Cover and bake for 30 minutes (or until cheese is melted). Uncover and bake for 5 minutes. Sprinkle with cilantro and top with a dollop of vegan sour cream, sliced avocado, and any additional toppings as desired.

Prepared enchilada sauce (or if making your own):
3 large dried New Mexico red chiles, stems and seeds removed, cut into pieces
5 dried chipotle chiles
3 cup vegetarian no-chicken broth
1 8-oz jar tomato paste
2 tablespoon flour
1 tablespoon olive oil
1 1/2 tablespoon sugar
1/2 lime, juice
2 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon oregano
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper

Enchilada filling
2 20-oz can jackfruit in brine or water
1/4 cup taco seasoning
2 cup vegetarian no-chicken broth
1 small onion, finely diced
2 tablespoon avocado or olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Veggies mix (any veggies will work):
1 cup organic sweet corn
1 15-oz can black beans, drained
1/2 poblano pepper, diced
1/2 red bell pepper, diced
1/2 onion, diced
1 teaspoon garlic, minced
1 tablespoon avocado or olive oil

Enchilada Construction:
1/2 cup vegan sour cream
2 cup vegan cheese
1 5-oz can sliced olives
12-16 corn tortillas
1/4 cup cilantro, chopped
1 avocado, n sliced
Vegan sour cream and any additional toppings as desired