Preheat oven to 350 F. To make the enchilada sauce, heat olive oil in a large saucepan over medium heat. Add minced garlic and cook until fragrant.
Add in tomato sauce, vegetable broth, chili powder, salt, pepper, and ground cumin. Let simmer for 10-15 minutes.
Pour a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish. In a medium bowl, combine both cheeses. Place about 2 tablespoons of the cheese mixture onto each tortilla. Roll tortilla up tightly and place seam side down into the baking dish.
Pour enchilada sauce evenly over the top. Top with the remaining cheese mixture. Bake for 20-25 minutes.
