HEAT oven to 375ºF.
HEAT oil in medium saucepan on medium-high heat. Add onions and garlic; cook and stir 5 min. or until tender. Add broth to onion mixture. Stir in enchilada sauce, chili powder, sugar, oregano and cumin. Combine cold water and cornstarch; gradually stir into enchilada sauce mixture. Simmer 10 to 15 min. or until slightly thickened, stirring occasionally.
HEAT oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 5 min. or until tender. Stir in meat, chilies, cilantro and 3/4 cup enchilada sauce; simmer 10 to 15 min. or until thickened.
SPREAD 1/2 cup enchilada sauce evenly on bottom of 13x9-inch baking dish. Heat each tortilla in skillet on medium heat 15 sec. or until warm, turning frequently. Fill tortillas with beef filling; roll up. Place seam sides down in prepared dish. Pour remaining enchilada sauce over filled tortillas. Bake 10 min. Sprinkle with cheese; bake 3 to 5 min. or until cheese is melted and enchiladas are heated.