1 (16 ounce) package frozen hard-cooked egg noodles
2 (10 ounce) cans brown gravy
1 (10 ounce) can Mexican-style taco sauce
1 teaspoon beef bouillon granules
1 (8 ounce) can sliced fresh chiles
1 (2 ounce) can sliced green chiles
1 (5 ounce) can refried beans
1 (4 ounce) can Mexican-style cooked corn
8 ounces shredded Cheddar cheese
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix egg noodles, gravy, taco sauce, bouillon, chiles, green chiles, refried beans, Mexican-style cooked corn, Cheddar cheese and spices. Chill overnight in refrigerator.
Heat tortillas in microwave or in a microwave-type microwave oven for 5 to 6 minutes. Drain on paper towels.