Preheat charcoal or gas bbq to high heat, 400˚F plus.
In heavy cast iron skillet brown the venison over high heat along with the onions in olive oil.
When the meat is browned add the tomatoes, chili powder, jalapeno, garlic, salt and pepper and cook for 5 minutes. Then add the cans of enchilada sauce and stir well, cover and simmer for 30 minutes.
Spray the bottom of a large frying pan with PAM grilling spray then, over medium heat, warm each tortilla in the pan until it becomes soft, set softened tortillas aside covered with a warm, moist towel.
Fill tortillas with a generous 2-3 tablespoons of the meat mixture, and one tablespoon of the queso fresco, then roll and place them in a casserole dish, side by side, until the dish in filled.
Take spoonfuls of the remaining meat-tomato mixture and ladle over the enchiladas. Cover the mixture with the shredded cheese and bake just until the cheese is melted and starts to brown.
Serve with Mexican rice and freshly made pico de gallo.