April 16 Town Hall Q&A

Here are the answers to the questions we didn’t have time to address during our recent town hall.

Q- I have already decided to advise my students to ask this question to their Academic Advisors, but just in case you had any input: Would the Pass/Fail option affect their GPA or their ability to apply/keep their scholarships? Some of my students have heard that a Pass rating constitutes a 2.0 GPA. Is that true?

A-The Pass grade is not calculated in the grade point average.  If scholarships look at the GPA, it will be based on letter grades.  Pass has a minimum grade of 2.0 for prerequisite checking, etc.


Q- Are they any discussions in being able to ship to home with PCard purchases?

A-No. Items can’t be shipped to your home if you are using a PCard to purchase.


Q- What is your chicken enchilada recipe?

A- 6 boneless, skinless chicken breast halves (about 1 ½ pounds total)

1 tablespoon butter

1 cup chopped onion

1 green bell pepper, cored, seeded and chopped

1 red bell pepper, cored, seeded and chopped

8 ounces grated cheddar cheese

1 4-ounce can diced green chiles

1 cup green chile salsa

½ cup chopped fresh cilantro

4 teaspoons ground cumin

2-3 canned chipotle chiles in adobo sauce (optional)

Salt and freshly ground black pepper

12-15 7-inch flour tortillas

10 ounces Monterey Jack cheese, grated

1 cup whipping cream

½ cup chicken broth

Garnish:

Chopped avocado

Chopped tomato

Chopped fresh cilantro

Place chicken in pan of rapidly boiling water to cover and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. Preheat oven to 350 degrees. In medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, cumin and chipotle chiles, if desired. Season with salt and pepper to taste and mix well.

Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along one edge. Roll up from filling side and place seam side down, in prepared pan. Repeat process with remaining chicken mixture. Spring Monterey Jack over enchiladas. (May be prepared to this point up to one day in advance. Cover and chill.)

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Place one or two enchiladas on individual serving plates and garnish with avocado, tomato and additional cilantro, if desired.


Q- Since exercise is important for mental health and stress management, is there any discussion about allowing staff to use Faculty Staff Fitness Leave while telecommuting? Especially since Rec Center is closed.

A-Employees are not currently eligible to utilize fitness leave since they have a greater degree of flexibility in scheduling time for personal fitness, and since the UNT program requires fitness activities to take place at the Pohl Recreation Center and it is not currently not open. Staff are encouraged to maintain any personal routines and take advantage of resources like the Employee Assistance Program.


Q- Are the offices being cleaned thoroughly before we return to campus?

A-Yes. General building areas (common room areas, staircases, elevators, etc.) are still being cleaned on a regular basis. They are being cleaned even more often if there are essential employees who are still working in those areas. Personal desks and other areas such as private lockers are not cleaned by our custodial staff in order to ensure privacy. Employees should bring their own disinfectant for those areas. If there is a need for a deeper clean – for example an employee has been diagnosed with COVID and was in the office while sick – then our custodial staff suits up in their PPE and uses a targeted disinfectant to clean the area.