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