Preheat the oven to 375 F. Drain the can of jackfruit. Pull pieces of jackfruit apart into smaller, bite-sized pieces. Rinse, and set aside. 

Heat canola oil in a 10" nonstick skillet over medium heat. Add diced onion, stir, and saute for 1-2 minutes. Add jackfruit, garlic, liquid smoke, 1/2 tsp chili powder, and sugar, and stir to combine. Cook over medium heat for about 10 minutes until pieces begin to brown, stirring every few minutes. 

Add tomato paste and stir well, and continue to saute for about 5 more minutes, stirring occasionally. Remove from heat and set aside. 

While jackfruit is cooking, assemble the sauce. In a small-medium bowl, add tomato sauce, cumin, coriander, 1 tsp chili powder, garlic powder, oregano, and chipotle powder (if using). Stir well to combine. 

Spoon a small amount of the sauce onto the bottom of a 8x11" baking dish. Place the stack of tortillas between two damp paper towels and microwave for 30 seconds to make them pliable. Remove from microwave, and lightly coat each side of a tortilla in the sauce. Place about 2 Tbsp jackfruit mixture and 1 Tbsp cheese in the center of the tortilla, and roll up. Place seam side down in the baking dish. Repeat with the remaining tortillas. They should fit snugly in the dish. Pour the remaining sauce over the enchiladas, and spread evenly over the top. Sprinkle the remaining cheese over the top. Sprinkle a few chopped cilantro leaves on top. 

Cover the dish with foil, and bake for 30 minutes. Remove foil, and bake for 5 more minutes to brown the top a little bit. Remove from the oven. Serve 2 enchiladas per person, garnished with cilantro, sour cream, and avocado.