Mix garlic, chili powder, cumin, coriander, and salt in a small bowl.
Cut hindquarter into 2-inch pieces. Pound to 1/4 inch thick. Cut into 1 by 2 inch pieces.
Dredge meat in spice mixture and shake off excess. In Dutch oven or large pot heat oil until smoking hot. Brown venison 30 seconds on each side. Transfer to cooling rack and set aside.
Reduce heat on same pot and add peppers and onions until golden. Stir in remaining chili powder cumin mixture and cook for about 1 minute. Add tomato sauce and water and bring to a boil. Simmer for 30 minutes.
Place in a 13 x 9 inch casserole just enough sauce from the pot to cover bottom of casserole.
Return meat back to pot along with 2 cups of cheese, cilantro, and jalapenos.
Warm tortillas about 1 minute in microwave to make it pliable. Place approximately 1/3 cup of meat mixture down the middle of each tortilla. Wrap them and place them seam side down in casserole. Some may have to be placed down the side of the casserole. Pour remaining sauce over enchiladas and spread evenly. Sprinkle remaining cheese over enchiladas and wrap with aluminum foil and place in 350-degree oven for 20 minutes. Remove foil and continue baking until cheese is slightly brown. Serve with rice.
TIP: Store the filling in airtight containers in the freezer for up to 3 months. You can also store the tortillas separately from the filling by placing parchment paper between each tortilla and storing them in a zip top bag and freezing them. Place in the microwave for 10 to 20 seconds.