Preheat oven to 425 degrees. Grease a 9 x 13 casserole dish. Set aside.

In a large skillet, saute the onions and jalapenos until softened, about 8 minutes. Then stir in the garlic, chili powder, cumin, and sugar. Cook until fragrant, about 30 seconds then stir in the water, tomato sauce, and tomato. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.

Meanwhile, cook the ground beef in another skillet until no pink remain. Drain and set aside.

Once the sauce is done, season with salt and pepper, to taste. Remove from heat. Take about 1/2 of the red sauce and mix it in with the beef. Reserve the rest of it.

Stack your tortillas and pop them in the microwave for about 40 seconds to warm them up & get them pliable.

When ready to work with them, on a flat surface, take a tortilla and in the middle, sprinkle a mixture of the two cheeses then add the red sauce and beef mixture on top. Tightly roll each tortilla and lay them seam down in the prepared casserole dish. Repeat until all the ingredients have been used up and the casserole dish is full.

Take the cooking spray and spray the tops of the enchiladas. Place in the oven, uncovered, for 7 minutes, or until the tops of the enchiladas start to brown.

Reduce oven temperature to 400 degrees and take out the casserole dish. Pour the remaining red sauce you reserved evenly on top and top with shredded cheese. Cover with foil and bake for an additional 20 minutes, or until heated through.

Remove the foil and let bake uncovered for another 5 minutes to brown the cheese.

Remove from oven and let sit for 10 minutes before serving.

Serve with whatever sides and toppings you like. Suggestions: guacamole, refried beans, sour cream, salsa, etc.