In a large skillet, sauté onions and jalapeño in vegetable oil over medium low heat until onions start to soften and turn translucent, 5-10 minutes. Stir in garlic and cook 2 minutes more. Add chicken broth, tomato sauce, chili powder, paprika, sugar, cumin, salt and pepper to pan and stir to combine. Bring to a boil, then let simmer over medium low heat for 15 minutes or until sauce has reduced by half. Once enchilada sauce has reduced, stir in cilantro.

Meanwhile in a second smaller skillet, lightly fry corn tortillas in hot vegetable oil. Tortillas should still be pliable for rolling and not crispy. Set tortillas aside with paper towels between each layer.

Preheat oven to 400 degrees and spray a 9x13 baking dish with non stick cooking spray.

Using a fine mesh strainer, strain enchilada sauce to separate onion mixture and enchilada sauce.

To assemble enchiladas, start by adding 1/2 cup of enchilada sauce in bottom of baking pan. Assemble enchiladas by dividing onion mixture, 2 cups cheese and 1 tablespoon of sauce in each tortilla. Roll filled tortillas and place seam side down in baking dish. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cup of cheese.

Cover dish with foil and bake at 400 degrees for 30 minutes, or until heated through and hot and bubbly. Sprinkle with additional fresh cilantro and serve with sour cream.