Any dried chilis (smoked or not) can be de-stemmed, rinsed
to remove the seeds, then put in a blender with a small
amount of water to form a sort of slurry. Optionally,
this can then be seived but I never do.

IMO they grind less easily after long soaking.

I'm not sure if an enchilada sauce made entirely from
chipotles would be unbearably hot or not, but there is
some chance it would be.

Steve