Vegan Roasted Garlic–Potato Enchiladas

Name: Vegan Roasted Garlic–Potato Enchiladas
Ingredients: 3 Tbsp. vegetable oil; 3 pasilla or ancho chiles, seeds removed, rinsed; 7 guajillo chiles, seeds removed, rinsed; ½ large white onion, thinly sliced; 4 garlic cloves, peeled; ½ tsp. kosher salt; 1 tsp. dried oregano; 1 tsp. ground cumin; 1 14-oz. can whole peeled tomatoes; 1 cup low-sodium vegetable broth; Kosher salt, freshly ground pepper; 1 head of garlic; ¼ cup vegetable oil, plus more; 1½ lb. medium russet potatoes, scrubbed; 2 Tbsp. nutritional yeast; 1 Tbsp. mushroom powder (optional); ¼ tsp. ground cumin; 1–1¼ cups unsweetened almond milk; 12 (6) corn tortillas; Thinly sliced white onion, sliced avocado, halved cherry tomatoes, and cilantro sprigs (for serving)