BEEF ENCHILADAS (Cook's Country)  3 garlic cloves, minced  3 T chili powder  2 t ground coriander  2 t ground cumin  1 t sugar  Salt  1 1/4 lb top blade steaks, trimmed  1 T vegetable oil  2 medium onions, chopped  1 (15-oz) can tomato sauce  1/2 cup water  2 cups shredded Monterey Jack cheese or mild cheddar cheese  1/3 cup chopped fresh cilantro leaves  1/4 cup chopped pickled jalapeño chiles  12 (6-inch) corn tortillas
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