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

Transfer the hot pepper immediately into a sealed zip-lock bag and let it steam for 10 minutes. Open the bag, peel off the charred skin, and remove the stem and seeds. Set aside.

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

Pulse Fritos in a food processor until you have about 1/2 cup of fine crumbs. Transfer to a large mixing bowl, add the milk, stir together, and let soak for 2 to 3 minutes until softened.

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

Stir in the eggs, kosher salt, and black pepper until fully mixed through.

Add the ground beef and fold in using your hands just until combined. Stop as soon as no streaks of plain meat remain. Do not overwork or the meatballs will be tough.

Roll into 1 1/2-inch balls, about 35 total. Keep them uniform in size for even baking. Arrange on the prepared baking sheet and bake 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 over high heat. Bring to a simmer.

Lift the baked meatballs from the pan with a fork, scraping off excess fat from the edges, and transfer to the simmering sauce. Bring to a boil, stirring gently only along the bottom and edges to avoid breaking the meatballs.

Reduce to medium heat and simmer for 15 to 20 minutes until the sauce has thickened. Serve hot with rice, beans, warm tortillas, or scoop-style Fritos and sour cream.