Set broiler to high and position the top rack 5 to 6 inches below the heat. Place the poblano pepper on a foil-lined baking sheet. Broil for 6 to 8 minutes, turning every 1 to 2 minutes with tongs, until the skin is blistered and blackened all over.

Transfer the pepper immediately to a sealed zip-lock bag and let it steam for 10 minutes. Peel off the charred skin, remove the stem and seeds, and set aside.

Preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick spray.

Pulse the Fritos in a food processor until you have about 1/2 cup fine crumbs. Transfer to a large bowl, add the milk, stir, and let soak for a few minutes.

Without rinsing the food processor, add the onion, garlic, cilantro, and roasted poblano. Pulse until finely chopped. Add to the bowl with the Fritos and stir to combine.

Stir in the eggs, salt, and black pepper. Add the ground beef and fold together with your hands until just combined. Do not overmix.

Roll into 1 1/2-inch meatballs, about 35 total. Place on the prepared baking sheet and bake at 400 degrees F for 10 to 12 minutes until lightly browned on top.

While the meatballs bake, combine the enchilada sauce, chicken broth, and sugar in a large pot. Bring to a simmer over high heat.

Use a fork to transfer the baked meatballs to the sauce, scraping off excess fat. Bring to a boil then reduce to medium heat. Simmer for 15 to 20 minutes, stirring gently along the edges only, until the sauce thickens. Serve hot.