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Roast the poblano peppers directly over a gas burner or under the broiler, turning with tongs, until the skin is charred and blistered on all sides, about 8–10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the seeds and stems, and dice the flesh.
Make the enchilada sauce: heat 2 tbsp vegetable oil in a medium saucepan over medium heat until shimmering. Add the minced garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Stir in the chili powder, cumin, and smoked paprika and cook for 30 seconds until the spices are fragrant and deepen slightly in color. Pour in the tomato sauce and chicken broth, add the salt, and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 10 minutes. Remove from heat.
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