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).
Place a tortilla on a flat surface.
Place a small amount of the jackfruit carnitas in a line down the center of the tortilla.
Drizzle a tablespoon each of the enchilada sauce and queso dip on top of the jackfruit carnitas.
Roll the tortilla up, leaving the ends open.
Place it seam side down in the pan.
Repeat with remaining tortillas and jackfruit carnitas. I can make up to 8 enchiladas from one batch of carnitas usually.
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).
Drizzle the enchiladas with queso dip.
Pop the whole pan under the broiler for about 3 minutes, checking frequently to make sure that the enchiladas brown, but do not burn.
Remove from oven.
Sprinkle with cilantro and serve!