You will need: 1 large pan, 2 medium bowls, spatula
Turn pan on high and let heat for at least 5 minutes. When pan is really hot toast guajillo peppers for about 10 seconds on each side (very quickly!). After they are quickly toasted, place them in a medium bowl filled with warm water. Soak these peppers for at least 30 minutes.
On the same pan, toast your tortilla piece, bread and garlic for about 2 minutes or until lightly golden. Add the peppercorns and guajillo seeds at the very end to toast for the last 10 seconds (very quick again I know but very important). Once finished toasting, set aside. Turn your pan to low heat.
Dice your tomato, onion and sauté on low. Open can of jackfruit, drain and rinse with clean water. Shred jackfruit and add to pan to sauté with tomato and onion, add salt as needed. Sauté for about 7 minutes or until tomato and onion cook well, it almost turns into a sauce. This will be your enchilada filling.
Meanwhile guajillo peppers are soaking, dice vegetables for toppings. After peppers have been soaking for more than 30 minutes blend all your mole sauce ingredients in blender until smooth. Place mole sauce in medium bowl.
Turn pan to medium and add 1 tbsp olive oil. Grab a tortilla and submerge it fully into the mole sauce bowl to make sure that it is fully covering both sides. Heat tortilla with mole sauce for about 30 seconds and then flip. Add about 2 spoonfuls of jackfruit filling on top of tortilla while it is on the pan. Roll your tortilla up on the pan and continue heating for an extra 30 seconds to make sure it sticks together without falling apart. Repeat process for the next 11 enchiladas. Keep in mind that you may have to add more oil to prevent from sticking. Once done, top with your favorite toppings and enjoy!