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Make the Red Chile Sauce: In a medium saucepan, combine chili powder, cumin, and minced garlic over medium heat. Cook for about 1 minute until fragrant. Gradually whisk in the chicken stock. Bring to a simmer and cook for about 10 minutes, allowing it to thicken. Season with salt to taste.
Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Stir in the refried beans, onion powder, garlic powder, salt, and pepper until heated through and well combined.
Assemble the Enchiritos: Lay a tortilla flat and spoon some of the beef and bean mixture in the center. Roll up the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Top and Bake: Pour the red chile sauce over the assembled enchiritos. Sprinkle a generous amount of shredded cheese on top, then drizzle a little more sauce over the cheese. Place the dish under the broiler for 1-2 minutes until the cheese is melted and bubbly (or microwave for a few seconds if using regular plates).
Serve: Garnish with sliced black olives and any additional toppings like sour cream or cilantro. Enjoy your homemade Enchirito!