Heat oil in a saucepan, add the garlic and cook till fragrant about 30 seconds.
Add the tomato puree, tomato sauce, vegetable stock, ground cumin, ground coriander, red chili powder, sugar, salt and pepper. Mix well and bring the mixture to a boil on medium flame.
Lower the heat and simmer for 4~6 minutes.
Stir in the corn starch slurry into the mixture and boil till the mixture thickens slightly. Taste and adjust the seasoning accordingly. This enchilada sauce can be made up to 3 days in advance and stored in the refrigerator.
Heat a medium size skillet on medium-low flame; add about ¼ cup of enchilada sauce and place the corn tortilla in it. Flip the tortilla and top with cheese on one quarter of the tortilla. Fold over the cheese and fold again in half. Press lightly on the tortilla to melt the cheese. Once the cheese is melted, take it out of the pan and repeat with the other tortilla.
Serve right away topped with radish, cabbage, sauce cream and queso fresco.