Enchiladas Verdes

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Delicious Enchiladas Verdes
Story and Photos by Madison Perales 

Delicious aromas and the familiar clang of pots and pans brings back comforting kitchen memories for most Hispanic households with food being an important component to the Hispanic culture.

Ricardo “Ricky” Garcia, a senior Psychology major, is no stranger to the sights, smells and sounds of growing up in a Hispanic household.  The San Antonio native currently lives with five other housemates; to their delight he has a 24/7 pass to a kitchen.

When not cooking, he participates in on campus groups such as the Marianist Leadership Program, TRIO and Rattler Awakening.  After graduating, he plans to complete a year of service before enrolling in medical school with the hopes of becoming a pediatric surgeon.

In four years, “St. Mary’s gives [you] the opportunity to be who God calls you to be, with the ones you love”, Garcia says.

As heavily involved as Garcia is on campus, he is still able to adhere to the expectations of the Westminster Lay Community which include: morning/evening prayer, community service and home cooked Sunday dinners.  It was agreed that Garcia prepares a variety of meals for the house at least four times a week.

Garcia admits to loving Mexican and Italian food the most and it was no surprise when he decided to cook Enchiladas Verdes.  His grandmother, mother and aunt inspired him to cook.

“I feel connected to my roots when I cook with all the aromas, music in the background and laughs in the kitchen, I was never taught to cook where as I was always by the side of my grandmother, mother and aunt watching them, picked it up and conquered it through trial and error”, he says.

Garcia cooks with his housemates and make memories, such as the ones he made when he was a boy.  “Growing up we’d always have home cooked meals made by my grandmother, mother, and aunt, they were always high quality meals”, Garcia says.

He admits that cooking can be tedious at times but the end product is almost always worth it.  His favorite part of cooking is realizing how influenced his techniques are by his three favorite women.  His go-to meal, and a personal favorite of his is Spanish rice.

Much like his three influences, Garcia continues the tradition of cooking high quality, home cooked meals for the people he loves and making memories that will last a lifetime.


  • 3 cups Chicken (shredded)
  • ½ cup shredded cheese
  • 1/3 cup chopped onion
  • 1/3 cup cilantro
  • 2 ¼ cups chicken broth
  • 1 ½ cup sour cream
  • 1 tablespoon lime juice
  • ½ teaspoon salt (varies)
  • 1/8 teaspoon pepper (varies)
  • 8 corn tortillas
  • 3 jalapeños (varies)
  • 1 pound tomatillos
  • Cooking spray
  • Large bowl
  • Cooking pan
  • Comal

Makes 8-10 servings


Preheat the oven to 400 degrees.  Finely chop all vegetables and shred the chicken, After, combine all chicken, cheese, onion, cilantro, chicken broth (1/3 cup), sour cream (1/3 cup), lime juice, salt and pepper (to taste) in large bowl.  Next, lightly coat pan with cooking spray and spread a light layer of salsa verde to coat bottom of pan and warm tortillas on the comal.  When done, fill center of tortilla with chicken mix and roll up, place seam down in the pan.  Pour remaining salsa verde on top of enchiladas.  Cover and bake at 400 degrees Fahrenheit for 10-15 minutes.  Serve with side of Spanish rice, sour cream, guacamole and chopped jalapeños is desired.

6th Magazine Launch Party

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The sixth Taste of StMU magazine launch hosted over 85 people to try the dishes of 14 different chefs on Wednesday, April 12 in UC-A. Each chef was invited by one of the graphic design students in Brother Dennis Bautista’s graphic design course.

Bautista, professor of English and communication studies, teaches his graphic design course every other semester. Throughout the course of the semester, the students prepare for their magazines. The course begins by offering several tutorials on the programs needed to produce the magazine. After the tutorials, photojournalism tips, gathered content and much needed collaboration from classmates, a magazine is born.

This year the students each created a 12-page, full color magazine. The featured dishes at this year’s magazine launch included Sopa de Letra, Flan de Queso, Canoas, Siracha Chicken Alfredo, Southern Fried Cabbage, Cheezy Pizza Roll-Up, Quickie Chili, Bibimbap, Enchiladas Verdes, Dragon Roll Sushi, Strawberry Jelly Cake, Meatloaf, Tinga and Pizza Rolls.

Along with the graphic design students, faculty, staff and alumni, there were also five professional graphic designer judges in attendance. The five judges included Emily Harris, graphic designer at St. Mary’s; Kristen Cadena, graphic designer at St. Mary’s; Martha Dixon, alumna (B.A. in English communication arts) and founder of 50-foot Creative Design and Marketing; Amanda Rodriguez, alumna (B.A. in English communication arts) and marketing programs developer at Southwest Business Corporation; and Charles Ramirez, alumnus (B.A. in English communication arts) and graphic design coordinator or the Archdiocese of San Antonio. Each judge was invited to attend the event by Bautista. The professional designers were in charge of going through all 14 magazines and voting on the “Professionals’ Choice Award” winner. Everyone else who attended the event also had the opprotunity to cast a vote for the “People’s Choice Award” winner.

The People’s Choice award went to Madison Perales, sophomore communication studies major, and her chef, Ricardo Garcia, who is a senior psychology major. They earned a total of 81 votes from the people who attended the event.

This year, the Professionals’ Choice Award went to Xuanzi Elly Liu [see magazine], exchange student from Beihang University and current junior English major. Her chef was Jsiu Lim, student from south Korea.

Both winning chefs were presented with an appreciation apron that had the Taste of Stmu logo on it. All chefs were also presented with a $25 gift card from one of the sponsors of the event, Fratello’s Deli.

The other sponsor of the event, Henry’s Puffy Tacos, also made the event possible with their generous donations; Aramark also assisted with the event by providing all the heating equipment for the dishes being served.

Everyone enjoyed looking at the magazines, taking a break from their busy day and having a bite to eat from the 14 chefs.