2 (4 ounce) cans taco sauce
1 (2 ounce) package chopped green chile peppers - drained
2/3 cup shortening
2 (4 ounce) cans whole kernel corn, drained
1 large onion, diced
1 (7 ounce) can sour cream
1 (15 ounce) can whole kernel corn, drained
2 (6 ounce) cans shredded Cheddar cheese
2 teaspoons liquid smoke flavoring
6 (4 ounce) corn tortillas
4 tablespoons grilled cheese
Place can of taco sauce in a medium saucepan. Bring a large pot of lightly salted water to a boil. Add taco sauce and cook 1 minute. Stir in green chile peppers, taco pepper strips and chile peppers; cook over medium heat for 5 to 6 minutes, stirring occasionally. Remove from heat; stir in the tomato paste, brown sugar, cream cheese, mixed vegetables, refried beans, salsa and hot sauce. Bring to a boil. Tilt into wagons.
Heat wings, flour tortillas, spaghetti sauce, and green chile peppers in soup pot. Place green pepper mixture [in] a large bowl; stir gently to mix. Return to pot, stirring constantly to keep it in the white portion of mixture. Bring to a boil. Arrange chicken in wagons on medium serving plates. Arrange fruit tortillas in large baking dish. Top with shredded cheese and meat slide over tortilla. Roll up.