1 (10 ounce) package yellow corn tortillas
1 (10 ounce) package frozen mixed vegetables
2 cups shredded Cheddar cheese
1 cup seasoned dry white wine
2 teaspoons chicken bouillon granules
1 cup taco sauce
1 cup shredded lettuce
1/2 cup chopped celery
1/2 cup chopped onion
1 (16 ounce) can sliced mushrooms
1 cup chopped celery
1 (4 ounce) can sliced mushrooms
Place the tortillas in a large bowl and cover with lettuce; cover and refrigerate for at least 24 hours.
While the lettuce is chilling, prepare the cooking liquid for the tortillas:
In a medium bowl, mix the chicken bouillon granules, celery, onion and mushrooms. Add enough water to cover. Mix well and add to the salad, if desired.
Heat a medium skillet or frying pan over medium heat and layer the salad on the bottom of the bowl. Cover and let it cook for about 1 minute.
Place the tortillas in the hot oil and gently brown on both sides to help them crisp. Drain and cool on waxed paper.