In small bowl, combine garlic, chili powder, cumin, coriander, sugar and salt.

Add ground beef to large skillet and heat on med-high heat until browned, about 6-8 min.

Remove meat to strainer to drain. Meanwhile in same skillet heat oil over medium-high heat. Once shimmering add onions and brown, about 5 min. Add garlic mixture and simmer until fragrant, 1 min.

Add the tomato sauce and water, bring to a boil. Return meat to the skillet and simmer on low covered for 10 min.

Meanwhile heat 2 Tbsp. oil in small skillet over med-high heat. Add one tortilla to the oil and flip after a few sec. (Just want to make them soft and easy for rolling at this point.)

Preheat oven to 350 degrees F. Strain meat mixture over a medium sized bowl. Return solids from the strainer back to skillet and mix with 1/2 cheese and cilantro.

Place 1/2 sauce from meat mixture into bottom of a 9x13 baking dish.

Spread meat mixture down the center of each tortilla and roll tightly. Place seam side down in baking dish.

Cover the enchiladas with remaining sauce and cheese. Cover with foil and place in oven for 25 min.

Remove foil and place back in oven 5-7 min or until cheese is golden brown. Add fresh, sliced jalapenos if desired. Serve with a side of homemade Mexican rice.