Heat a medium sized saucepan over medium heat. Once hot, add olive oil.

Bring to temperature and sauté garlic until fragrant. Do not brown. Add the tomato sauce, vegetable broth, chipotle sauce + chipotle pepper, chili powder, cumin, and salt & pepper.

Stir well and bring to a low boil. Reduce the heat to low and simmer for 10 minutes, until the flavors have blended.

Adjust salt & pepper to taste.

Remove from heat and allow to cool.

Once cooled, transfer the sauce to a large bowl or container.

Take a hand blender and blend until smooth. The sauce may be blended in a standard blender as well, in small batches. Mix in the 3 tablespoons of sour cream until smooth.

Refrigerate until ready to assemble the enchiladas.