In a saucepan over medium heat, toast chili powder, cumin, and minced garlic for about 1 minute until fragrant. Gradually whisk in stock, bringing it to a gentle simmer. Let it reduce for about 10 minutes until slightly thickened. Taste and season with salt—it should be flavorful and pourable.

In a skillet over medium heat, brown the ground beef until fully cooked. Drain the fat, then add refried beans, onion powder, garlic powder, salt, and pepper. Stir well and heat through until the filling is hearty and cohesive.

Lay a tortilla flat and spoon a generous portion of the beef-bean mixture across the center. Roll it tightly burrito-style and place it seam-side down in a baking dish. Repeat with each tortilla.

Pour the red chile sauce over the assembled enchiritos, ensuring each one is fully smothered. Sprinkle the cheese over the top and drizzle a bit more sauce over the cheese for extra zing. Place under the broiler for 1–2 minutes or until the cheese is melted and bubbling.

Top with sliced black olives, a dab of sour cream or a sprinkle of cilantro if you like. Serve piping hot, grab a fork, and let the gooey, flavorful mess begin.