Cooking Method:
For Salad:

1. In a large mixing bowl,combine white wine vinegar, olive oil, maple syrup, and Dijon mustard.
2. Toss well.
3. Add remaining salad ingredients,toss well,set aside and allow to marinate for 30 minutes.

For Shrimp:

1. Preheat your gas grill on high.
2. Thread shrimp onto soaked bamboo skewers,leaving space between them.
3. Cook on preheated grill for about 2 minutes per side,turning and brushing with maple syrup,until cooked through.
4. Remove cooked shrimp from the grill and brush with remaining maple syrup.
5. Spoon marinated salad onto tortilla, and top with cooked shrimp.Serve immediately.

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray. 
2. In a mixing bowl,combine enchilada sauce,chicken,Mexican seasoning,sour cream and green chilies.Mix well.
3. Spread 1/4 of chicken mixture on greased bottom of slow cooker.Top with 1/4 of shredded cheddar cheese and 2-3 tortillas.
4. Repeat process,ending with chicken mixture on top.
5. Cover slow cooker and cook on low-heat setting for 3-2 1/2 hours.
6. Serve warm with additional enchilada sauce.

Ingredients:

• 1 pound (480 g) ground beef
• 3 tablespoons cream cheese,softened
• 1 teaspoon ranch dressing mix
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1 cup (250 g) BBQ sauce
• salt to taste
• 1 cup 9250 g) shredded Monterey Jack cheese
• 15 small flour tortillas