My Mom's Green Chili Enchiladas

Melt 2 tablespoons butter in a 4 quart saucepan brown the 2 lbs of beef, then add the chopped onion and fry until translucent, next add the garlic. Do not let the garlic brown. Now add the chili powder, tomato paste and the 3 cans chilis. Simmer gently for 2 hours to allow the meat to get tender. You may thicken the mixture with 1 tablespoon flour and 1 1/2 tablespoon corn starch. Mix this with some of the sauce from the green chili mixture that has cooled. Then mix into the pot and bring to a boil and boil for 1 minute. Next place the corn tortillas on a baking sheet and sprinkle with the colby cheese. Warm the tortillas in the oven until the cheese melts. Place 1 or 2 corn tortillas on each persons plate, then spoon the chili mixture over the tortillas and then Pile on the shredded lettuce. Enjoy