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Healthy You

Fresh Recipe: Green Enchilada Pie

Tuesday, May 10, 2016 7:29 AM

The Chicago Botanic Garden’s featured vegetable for this month is Solanum lycopersicum ‘Cherokee Green’ tomato and was discovered in 1997. It’s a beefsteak-type tomato with medium-sized fruits and a yellowish hue when ripe and an inside of bright green. Great for boosting productivity, a good disease fighter and its outstanding flavor make it one of the best green tomatoes.


It is recommended to never store tomatoes in the refrigerator – as their flavor and texture begin to deteriorate at temperatures below 54 degrees Fahrenheit. It is best to store fresh tomatoes at room temperature (away from direct sunlight) for two to three days until ready to use. Tomatoes are very nutritious, high in vitamin C and a good source of vitamin A.

Theresa Desai, RD, LDN, CDE, Registered Dietitian and Certified Diabetes Educator at NorthShore, shares her recipe using Cherokee Green tomatoes:

Green Enchilada Pie (Recipes makes 12 servings)
For the enchiladas:

  • 12 corn tortillas
  • 1 tablespoon corn meal
  • 1 (16 ounce) jar salsa verde
  • 1 cup sliced Cherokee Green Tomato
  • 2 (15.5 ounce) cans great northern beans, rinsed and drained
  • 1 tablespoon oil
  • 4 cloves minced garlic
  • 1 cup sliced green onion
  • 1 cup baby spinach
  • 24 ounces low fat ricotta cheese
  • 1 cup light sour cream
  • 4 cups reduced fat Mexican cheese blend

For the spice blend:

  • 2 teaspoons chili powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch cayenne
  • 1 pinch red pepper flakes


  1. Preheat oven to 375⁰
  2. Heat oil in skillet and sauté garlic cloves until tender. Toss in beans, then add about half of the spice blend, mix all together.
  3. Mix ricotta, sour cream and remainder of spice mixture, set aside.
  4. Sprinkle cornmeal on bottom of 9 x 13 casserole dish. Lay 6 tortillas in bottom, slightly overlapping and extending up sides of dish.
  5. Layer on top ½ the jar of salsa, then place Cherokee Green Tomatoes on top. Cover with mixture, followed by spinach and green onions.
  6. Spoon on ricotta mixture. Sprinkle with 2 cups of cheese.
  7. Arrange final layer of tortillas and top with remaining salsa.
  8. Bake for 40 minutes. Remove from oven and sprinkle with remaining cheese, bake an additional 10 minutes until melted.
  9. Let stand 10 minutes before serving.

Nutritional Information (per serving)
Calories 320
Fat 9 g
Sodium 580 mg
Carbs 27 g
Fiber 5 g
Protein 18 g