Put the chipotle chiles in a blender jar and blend on high speed until pureed. Set aside 2 tablespoons for the sauce and refrigerate the rest for another use.

Bring the sherry to a boil in a saucepan and boil for 2 - 3 minutes. Add the cream, chipotle puree, and salt and bring to a simmer, stirring often.

Add the prepared Enchilada Sauce and stir to combine. Heat to a simmer and cook 2 - 3 minutes, or until hot. Adjust salt and pepper to taste.