In a large skillet brown the beef along with the onion and garlic until beef is fully cooked. Drain off any excess grease.

Then add enchilada sauce, salt, and sugar. Stir until combined and bring to a simmer. Allow to simmer for 5 minutes.

Meanwhile, another skillet, add in enough vegetable oil to coat the pan and heat over medium. Once hot, cook the tortillas one at a time for about 1 minute per side until lightly golden brown. Remove from skillet and drain on a paper towel lined plate.

To serve the enchiladas, spread a spoonful of the meat mixture onto a tortilla and sprinkle with the shredded cheese. Top with any additional tortilla followed by another spoonful of the meat mixture. Top with desired toppings and serve. Serves 6.