In a small mixing bowl, combine chili powder, cumin, onion powder, salt and pepper. Place stew meat into a resealable gallon-sized bag and pour seasoning mixture on top. Seal bag and shake to evenly distribute seasoning.

Pour seasoned meat into a slow cooker sprayed with nonstick cooking spray (no additional liquid needed). Cover and cook on low for 7-8 hours or high for 3-4 hours.

When done cooking, shred meat in slow cooker. Preheat oven to 400 degrees F.

Divide meat evenly between tortillas (2.7 ounces each). Sprinkle 1⁄4 cup cheese on top of each tortilla then fold in opposite sides of each tortilla and roll up.

Place each chimichanga seam-side down on a baking sheet sprayed with nonstick cooking spray and bake for 25 minutes or until golden brown on top. Serve with desired toppings (not included in nutrition information).