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In a medium saucepan, heat chili powder, cumin, and minced garlic over medium heat for about 1 minute until fragrant.
Slowly whisk in the chicken stock and bring to a gentle simmer.
Let the sauce simmer for 10 minutes until slightly thickened. Season with salt and set aside.
In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks.
Drain excess fat.
Stir in refried beans, onion powder, garlic powder, salt, and pepper.
Cook until fully combined and heated through.
Lay a tortilla flat and spoon the beef-bean mixture into the center.
Roll tightly and place seam-side down in a baking dish. Repeat with remaining tortillas.
Pour the red chile sauce generously over the enchiritos.
Sprinkle shredded cheese on top and add a little extra sauce over the cheese.
Broil for 1–2 minutes until the cheese is melted and bubbly.