Green chicken enchilada casserole

Green chicken enchilada casserole by: Adrienne Guerrero
Video and production by: Lynette Montalvo

Adrienne Guerrero, junior Forensic science major at St. Mary’s University, tells us about her favorite dish and how to make it. Green chicken enchilada casserole is a simple and easy dish to make as she guides us through the process. Enjoy!

– 1/2 cup of water
– 20 corn tortillas
– 1 whole chicken, precooked
– 10 oz. Shredded mozzarella cheese
– 3 28 oz. cans, Las Palmas green enchilada sauce

Pre- heat oven to 350 Fahrenheit. Take a whole chicken, precooked, and shred all the meat. Next, take a cooking pan and open a can of enchilada sauce. Pour the sauce onto the bottom of the pan. Take corn tortillas and begin layering on top of the sauce, followed by the shredded mozzarella and shredded chicken. Keep layering for desired amount. Place in oven for 20 minutes and enjoy!

Mozzarella Stuffed Chicken

Mozzarella stuffed chicken by Grant Batchelder
Videography and production by Paige Gandara-Valderas

Grant Batchelder, temporary Treadaway Hall director, works part time at St. Mary’s and enjoys cooking for his wife in his spare time. However, being a vegetarian sometimes limits what he can taste while cooking a meal. Batchelder talks about his specialty mozzarella stuffed chicken dish and his love for cooking.


  • 2 chicken breasts
  • 1 cup flour
  • 2 cup panko and bread crumbs
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 ½ tablespoon garlic
  • 1 tablespoon paprika
  • parsley
  • 1 stick of mozzarella
  • 2 eggs
  • ¼ cup milk
  • olive oil
  • toothpicks


First, preheat the oven to 400 degrees. While the oven is heating up, take a bowl and mix flour, panko, salt, garlic, paprika and parsley. In another bowl, whisk eggs and milk till smooth.

Take defrosted chicken breasts, pound with hands till it’s flat (if the chicken breasts are already flattened, then disregard). Take half of mozzarella stick and put in the center of breast. Using toothpicks, pin the chicken breast together wrapping it around the cheese. Take wrapped chicken and roll it in the egg then batter it in the panko mixture.

Place the chicken breasts in a safe container and put it in the oven. Set the timer for three 10-minute increments, cooking it in the oven for a total of 30 minutes. After every 10 minutes, take the mozzarella stuffed chicken out of the oven, occasionally basting the chicken with olive oil to cook thoroughly. Finally, remove from the oven, let it cool and enjoy the dish!

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup by Shalimar Dominguez
Videography and Production by Alondra Garcia

Shalimar Dominguez, a senior, psychology major makes her mom’s special and unique vegetarian tortilla soup. When Dominguez was a sophomore, she was a vegetarian and her brother was vegan. Since both of them still wanted to eat their homemade recipe, Mrs. Dominguez created her own version of a vegetarian tortilla soup.


•1/2 gallon of water
•2 cans of tomate sauces
•2 cans of whole tomatoes
•2 cans of drained corn
•teaspoon of cumin
•teaspoon of garlic
As wanted:
•queso fresco
•pre-made rice
•chopped green onions
•tortilla chips


Start by heating a 1/2 gallon of water in a large pot. Pour the two cans of tomato sauce, two cans of whole tomatoes and two cans of corn into the pot and heat it to a boil. Once at a boil lower heat to let it simmer. Add cumin and garlic spices along with fresh cilantro to the pot. In a serving bowl add a mound of queso fresco, rice, chopped green onion, avocado and tortilla chips as wanted.

Serve and enjoy!

Chicken Salad

Chicken Salad by Nicole Mitchell
Videography and Production by Steven Navarro

Nicole Mitchell, a senior sociology major, gives some pointers on how to make a savory chicken salad. She also tells how she first became interested in cooking at a young age.


  • 4 cups diced, cooked chicken
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 carrot stick, cut into 1/4-inch dice
  • 1/4cup walnuts, roughly chopped
  • 1/2 cup grapes, cut in half
  • 1 cup mayonnaise
  • 1/2 tablespoon of mustard
  • Freshly ground black pepper


In a mixing bowl, toss together the chicken, celery, carrots, walnuts and grapes. Set aside. In a small bowl, whisk together the mayonnaise, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Chicken Salad

Chicken Salad

Cheese Enchiladas

Cheese Enchiladas by David Tovar
Videography and Production by Richard Zepeda

David Tovar, a senior in Speech, creates one of his favorite foods; cheese enchiladas. Cooking since he was in high school, Tovar learned to create different foods, and developed his skills over time. Enchiladas became one of his favorite foods,  and is a recipe that has been in Tovar’s family for years. Today he continues to make enchiladas and other dishes such as tacos and hamburgers.


  • 1 pkg. McCormick Sauce Mix
  •  1 ½ Cups of Water
  •  1 Can (8 oz.) tomato sauce
  •  8 corn or flour tortillas
  •  1 cup shredded cheddar cheese
  •  1 tbs. of olive oil (optional)


Stir sauce mix, water and tomato sauce in medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Dip tortillas into olive oil after oil has boiled. Leave for few seconds, flip. Take out. Spread sauce to coat upon tortillas. Add cheese. Roll tortillas tightly. Place seam-side down in greased 11×7 inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake in preheated 350 F oven 15 minutes or until sauce is bubbly and cheese is melted.


Spaghetti Squash

Spaghetti Squash by Erika Rendon

Video and Audio Production by Cassandra M. Vara

Erika Rendon, senior double major in Corporate Finance/Financial Services and Risk Management, shares a fun and healthy recipe she calls “Spaghetti Squash.” After discovering the recipe on YouTube, Rendon decided to put her own spin on the quirky dish. Using a large squash instead of noodles, Rendon creates a “pasta” dish filled with delicious vegetables.


• 1 large squash
• 1 bell pepper
• 5-10 regular mushrooms
• 2 large portabella mushrooms
• 3 tomatoes
• 1 T of vegetable oil


Using a knife, carefully puncture the large squash, creating about 5 slits. Pour about 1/2 cup of water into the a microwaveable container and place the squash inside. Microwave the squash for ten to fifteen minutes, dependent on the size of the squash. While that is cooking, dice the tomatoes, mushrooms, and pepper. Coat a pan with the tablespoon of vegetable oil and toss in your diced veggies. Cook on high and occasionally stir the vegetables to ensure even cooking. Once the squash is done, remove it from the microwave (wearing gloves as it will be extremely hot). Let it rest for a couple of minutes before cutting it open. After cutting open, remove the seeds and fibrous inner strands from the squash. Using a fork, scrape the insides of the squash until the flesh becomes pasta-like. Put your spaghetti squash in a bowl and mix in the cooked vegetables. Enjoy your healthy meal! Serves 3-4.

Queso Flameado

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Queso Flameado
Story and Photos by Larry Machado 

Kevin Alaniz does not cook often-yet he is an awesome chef, due to his ability to make queso flamed.

He is confident that if anyone were to taste it, they would think he were an awesome chef, too.

About the only thing more puzzling than Alaniz’s mastery of queso flameado is how simple he made it look in its preparation.

Originally from southern Texas, Alaniz comes from a home of educators, where both his parents are involved in teaching at his hometown, Brownsville, Texas.

Alaniz, a junior majoring in communications at St. Mary’s University, also plans on becoming involved in teaching–“the family business” as he calls it–after he graduates.

After high school, Alaniz felt that a small family environment was key in choosing a college which is why he chose St. Mary’s.

Aside from cooking and eating queso flameado, Alaniz’s favorite food is the potato.

He says that he eats and enjoys any type of potato regardless of how it is prepared: fried, baked, mashed or smashed.

Yet, the reason why he chose queso flameado to share is because it is simple to prepare and good to eat–and, most importantly it is a cultural dish with Hispanic ties.

Despite his love for potatoes and his respect for queso flameado, Alaniz interestingly would not select either of these if he were stranded on an island and could only choose one food item to eat for an entire year.

The winner of this battle would be macaroni and cheese. Yes! The ol’ mac and cheese combo.

In fact, mac and cheese wasn’t his first reply to the question, rather, Alaniz asked if Dr. Pepper would count as a food item?

Perhaps this satirical confusion stems from how he views food and the cooking process as a whole.

Alaniz claims that, by nature, he is a very structured and organized person and why he enjoys cooking (when he actually does cook) is because it allows him to break away from his mold of organization.

In fact, one of Alaniz’s most memorable moments involving food–hilariously and ironically–stems from a total lack of structure.

One day when attempting to bake a cake, Alaniz accidentally added a wrong ingredient. Instead of using all-purpose flour, he added powdered sugar.

As a result, “The cake never cooked,” he says.

While this was an embarrassing moment, Alaniz also has some fond memories of cooking as well; some of Alaniz’s most cherished memories involve him and his father making tortillas from scratch using grandma’s recipe.

Alaniz rates his queso flameado four out of five stars and offers the reader this bit of advice when preparing the dish: “Plan on making more because it is so good you won’t be able to stop yourselves from getting seconds.”


  • 1 package of Mexican Chorizo
  • 4 oz of Oaxaca melting cheese
  • 1/2 chile habañero
  • 1/2 onion
  • 1 package of tortillas
  • 1 bushel of fresh cilantro (optional)

Preheat oven to 325°F. Cook 3 links of chorizo (take out of plastic casing) in an cast iron skillet until browned. Make sure to break apart the chorizo using your cooking spoon, until it looks like ground hamburger meat. (Approximately 3-5 minutes). Remove most of the grease from pan; however, leave a small amount in there. The small amount of leftover grease will be used to sauté the onions and chile habañero in the next step. Slice 1/2 of an onion finely, as well as, 1/2 of a chile habanero and add to the pan with the chorizo and leftover grease. Cook all contents together until both the onions and chile are sauteed, and then remove from flame. Cut the Oaxaca cheese into cubes about 1 inch in size and place into the skillet with the contents. Mix well. Place the cast iron skillet into the oven until contents are bubbling (approximately 5-10 minutes). While waiting for contents to bubble, begin warming up tortillas. Remove contents and serve immediately in tacos preferably using two spoons to scoop up your gooey queso. Makes 6 servings.