To make the enchilada sauce, heat one tablespoon of olive oil in a heavy saucepan over medium-low heat. Sauté the onion and garlic for 4-5 minutes until soft. Add in the remaining ingredients except the salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the sauce has thickened. Season to taste with salt. If desired, use an immersion blender to puree the onion and garlic into the sauce.
Meanwhile, heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until soft. Stir in the ground beef and jalapeno and season with salt and pepper. Cook until the meat is browned, then remove from heat. Stir in a few spoonfuls of the enchilada sauce to coat the meat.
Preheat the oven to 350 degrees F. Coat the bottom of a 9×13-inch baking dish with a very thin layer of the enchilada sauce. Fill each tortilla with the meat mixture and roll over. Place the tortillas in the baking dish side by side. Cover with the remaining sauce and bake for 12-15 minutes. Serve immediately, topped with avocado and cilantro.