Venison Enchiladas - cooking recipe

Ingredients

1 1/2 lb. venison
2 Tbsp. oil
2 (10 oz.) cans enchilada sauce (hot)
2 (10 oz.) cans enchilada sauce (mild)
1 large yellow onion, chopped
3 hard-boiled eggs
1 c. Cheddar cheese, grated
1 c. Monterey Jack cheese, grated
1 c. Swiss cheese, grated
1 (6 oz.) can black olives
1 doz. tortillas
sour cream (optional)
guacamole (optional)

Preparation

Cut into pieces and cook in crock-pot with one can of cream of mushroom soup until it comes off the bone easily.
Roll in plain flour.
Then fry in small amount of vegetable oil until crisp on the outside.