1 lb stew meat
2 tbs olive oil
1 tbs minced garlic
1/4 tsp red pepper
1 tsp chili powder
3/4 cup water
10 yellow corn tortillas
1 can red enchilada sauce
1 1/2 cups Monterey jack cheese
Season stew meat with red pepper and chili powder; brown well in olive oil. Add garlic and cook for 1 minute. Add water. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, stirring often. Add more water as needed.
Preheat oven to 350 degrees. Heat 3 corn tortillas at a time in the microwave between moistened paper towels for 30 seconds. Place a scoop of stew meat in tortilla; sprinkle with cheese and roll up. Place in a greased 9" x 13" baking dish. Repeat with remaining tortillas.
Pour enchilada sauce over rolled up tortillas. Sprinkle with remaining cheese. Bake for 20 minutes.