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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 178 |
Amount/serving
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% Daily Value*
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Amount/serving
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% Daily Value*
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Total Fat 11.4g
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Total Carbohydrate. 3.7g
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3%
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Saturated Fat 4g
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Dietary Fiber 0.5g
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1%
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Trans Fat 0g
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Total Sugars 1.1g
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Cholesterol 72.4mg
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Includes 0g Added Sugars
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0%
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Sodium 203.1mg
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14%
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Protein 16.4g
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| - Iron 0.8mg 5% - Vitamin C 25.2mg 28% - Vitamin A - RE 6.1mcg 1% - Fat 11.4g - Calcium 108.2mg 8% - Trans Fatty Acid 0g - Calories 177.7kcal 30% - Carbohydrates 3.7g 3% - Insoluble Fiber 0.1g - Protein 16.4g 29% - Sodium 203.1mg 14% - Potassium 207.4mg 5% - Soluble Fiber 0g | ||||||
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||||||
| INGREDIENTS: Chicken Thigh Boneless Skinless (Chicken Thigh Boneless Skinless), Shredded Monterey Jack & Cheddar Cheese (Cheddar Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [vegetable Color]), Monterey Jack Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes). Anti-caking Blend (potato Starch, Powdered Cellulose). contains: Milk.), Red Sauce Enchilada (Tomato Puree (Tomato Puree (water, Tomato Paste), Citric Acid), Tomato Paste (Vine Ripened Tomatoes, Citric Acid), Canola Oil (Canola Oil), Spanish Onions (Onions), Garlic, Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Black Pepper (Black Pepper), Kosher Salt (Salt), Ground Cumin (Cumin), Smoked Paprika (Paprika & Silicon Dioxide)), Yellow Peppers, Green Peppers (Green Pepper), Red Pepper 25# CS, Spanish Onions (Onions), Extra Virgin Olive Oil (Extra Virgin Olive Oil), Garlic Peeled , Cilantro (Cilantro), Oregano Leaves 24oz (Oregano), Smoked Paprika (Paprika & Silicon Dioxide), Garlic Powder (Garlic), Onion Powder (Onion Powder), Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Kosher Salt (Salt) |
| ALLERGENS: Dairy |
The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.
