In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and sear on both sides, about 6 to 8 minutes total. Remove the meat to a plate.
Reduce the heat to medium, add the onions and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook for 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
Preheat oven to 350 degrees F.
Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and shred the beef into small pieces. Mix together with the cilantro, jalapenos, and half of the shredded cheeses.
Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread 1/3 cup of the beef mixture down the center of each tortilla, roll up tightly, and place seam-side down in the baking dish. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Beef: Top blade steak is sometimes called "flatiron steak". If you cannot find that cut of beef, you can substitute an equal amount of chuck roast.
Chicken: You can substitute chicken for beef, using the same amount. Sear chicken breasts or thighs as you would the beef and follow the recipe as directed, except you will only need to simmer it in step #3 for 15 to 20 minutes (an instead-read thermometer should register 165 degrees F for breasts or 175 degrees F for thighs).
Ground Beef: You can also use ground beef (or ground turkey) if you'd like. Instead of searing, cook the ground beef until thoroughly cooked and no pink remains. Remove from the pot, prepare the sauce as directed, but simmer it on medium-low for about 10 minutes, strain it, stir in the ground beef, and proceed with the recipe.
Add-Ins: You can also mix in some corn, black beans, and/or diced green chiles. Doing so will beef up the filling, and you may have leftover filling, or you can roll more enchiladas for an additional, smaller baking dish.
Tortillas: Corn tortillas are traditionally used for enchiladas, but you can substitute flour tortillas.
Controlling the Spice: Cut the amount of jalapenos in half for a milder dish.
Topping Ideas: Sour cream, shredded lettuce, diced avocados, guacamole, salsa verde, extra chopped cilantro, sliced green onions, and/or lime wedges.
Slow Cooker Option: If you'd like to use a slow cooker, complete the recipe through step #3, but instead of simmering on the stovetop, transfer everything to a slow cooker and cook on low for 9 hours or high for 4½ hours. Once finished, proceed with the rest of the recipe as written.
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.
Freezing Instructions: You can freeze these enchiladas before baking. Prepare the recipe through step #5. Transfer all of the sauce to an airtight quart-size freezer bag or deli container and place it in the freezer. Roll the enchiladas according to the instructions, placing them into an empty baking pan lined with parchment paper. Place in the freezer until completely frozen, at least 3 hours. When completely frozen, transfer individual enchiladas to a gallon-size freezer bag and place them in the freezer for up to 3 months. To bake, transfer the sauce to the refrigerator overnight to thaw. Then assemble the baking dish as directed in step #6 (the enchiladas do not need to be thawed; you can place them in the baking dish frozen). Increased covered baking time to 30 minutes and uncovered baking time to 20 minutes.