Serves 4 to 6

Combine garlic, chili powder, coriander, cumin, sugar, and 1 teaspoon salt in small bowl. Pat meat dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over medium-high heat until shimmering. Cook meat until browned on both sides, about 6 minutes. Transfer meat to plate. Add onions to pot and cook over medium heat until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil. Return meat and juices to pot, reduce heat to low, and gently simmer until meat is tender and can be broken apart with wooden spoon, about 1½ hours.

Adjust oven rack to middle position and heat oven to 350°. Strain beef mixture over medium bowl, breaking meat into small pieces; reserve sauce. Transfer meat to bowl and mix with 1 cup cheese and chiles.

Spread ¾ cup sauce in bottom of 13 by 9-inch baking dish. Microwave 6 tortillas on plate on high power until soft, about 1 minute. Spread⅓ cups beef mixture down center of each tortilla, roll tortillas tightly, and set in baking dish seam side down. Repeat with remaining tortillas and bee mixture (you may have to fit 2 or more enchiladas down the sides of the baking dish). Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining cheese evenly over enchiladas, wrap with aluminum foil, and bake until heated through, 20 to 25 minutes. Remove foil and continue baking until cheese browns slightly, 5 to 10 minutes. Serve.