Spray an 8-inch or 9-inch baking dish with cooking spray. Preheat the oven to 350 degrees.
Heat oil in a large skillet over medium-high heat. Add the jackfruit, cumin, onion and garlic powders, and paprika. Sautee, smashing the jackfruit with the back of a spoon or potato masher. Cook just until any liquid has been cooked off. Add ¼ cup of enchilada sauce, lower heat to medium-low, and cook, stirring occasionally, for about 5 minutes. Stir in the beans. Remove from heat.
Spread ½ cup of the enchilada sauce in the bottom of the prepared baking dish. Top with a layer of tortillas. Spread one third of the jackfruit mixture over the tortillas. Spread with one third of the queso. Top with about a quarter of the remaining enchilada sauce. Repeat one more layer the same way. On the final layer, put tortillas, jackfruit, one quarter of enchilada sauce and another layer of tortillas. Top with remining sauce and dollop with remaining queso. Swirl the queso into the enchilada sauce. Bake for 20-25 minutes or until heated through.