Preheat oven to 350 degrees F. Heat skillet over medium-high heat, add venison, and season with salt, garlic and onion powder. Once venison is browned (drain fat if needed), add ½ a can of enchilada sauce, 1 cup of shredded cheese, ¼ cup of sour cream, and 1 tbsp. chopped cilantro, mix to incorporate, and heat through until cheese is melted. Remove from heat. Set aside.
Now we need to warm our flour tortillas - I like to use “La Banderita” brand shells. Bring another skillet to medium heat, add 1 tsp. canola oil and heat a tortilla shell until it begins to form bubbles, then flip over and repeat on the other side. This generally takes 30-45 sec. Do not make tortillas too crispy or they will crack during the rolling process. Once a tortilla has been warmed, add a scoop of meat in the middle of each shell, spread meat down the middle, and roll them up. Place on a cookie sheet until all shells are filled, this helps keep the tortilla shells from getting soggy in the baking dish. Using 6” tortillas, the meat filling should yield approx. 10 enchiladas.
Spread the remaining ½ can of enchilada sauce in the bottom of a 9 x 13 baking dish. Place rolled tortillas into dish (“fold side” down) and top them with the second can of enchilada sauce (leave some of the ends of the enchiladas uncovered to add some texture). Sprinkle 1-2 cups of shredded cheese over the top, then add sliced black olives (to taste).
Place in oven and bake uncovered for ~15 mins. Optional: Broil for the last couple minutes to add some texture to the tortillas. Remove from the oven. Sprinkle green onions and cilantro (to taste) and allow to cool for 5 minutes. Serve and enjoy. Some of my favorite toppings are: Shredded lettuce, diced tomatoes, salsa verde, sour cream, and avocado.