Prepare the enchilada sauce: 1. Chop onions and mince garlic. 2. Seed and dice jalapenos (leave in seeds for a spicier sauce) 3. Puree canned tomatoes, onion, garlic, jalapenos, vegetable oil and hot sauce. Set aside. For the enchiladas: Prep: 1. Preheat oven to 350º F. 2. Chop cilantro and shred cheese. Make: 1. Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. 2. Add 1/4 cup of enchilada sauce into brown meat and stir until well-combined. 3. Pour 1/2 cup enchilada sauce into the bottom of a 9x13 oven-safe, baking dish. 4. On each tortilla layer beef, cheese and cilantro. 5. Roll tortilla to keep all ingredients inside. Then place seam side down in the baking dish. 6. Once all enchiladas have been assembled and placed into baking dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese. 7. Place in oven and bake 20 minutes, or until cheese has fully melted. 8. Remove from oven and top with additional cilantro, if desired.