CHICKEN ENCHILADA BAKE TORTILLAS MADE WITH… vs. CHICKEN ENCHILADA BAKE, CHICKEN
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
CHICKEN ENCHILADA BAKE TORTILLAS MADE WITH… has the most protein of the foods compared, at 8.2 g per 100g.
| Nutrient | CHICKEN ENCHILADA BAKE TORTILLAS MADE… | CHICKEN ENCHILADA BAKE, CHICKEN |
|---|---|---|
| Protein | 8.2 G | 8.2 G |
| Total lipid (fat) | 6.3 G | 6.3 G |
| Carbohydrate, by difference | 6.7 G | 6.7 G |
| Energy | 114 KCAL | 114 KCAL |
| Total Sugars | 2 G | 2 G |
| Fiber, total dietary | 2 G | 2 G |
| Calcium, Ca | 137 MG | 137 MG |
| Iron, Fe | 1.6 MG | 1.6 MG |
| Sodium, Na | 173 MG | 173 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 24 MG | 24 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.8 G | 2.8 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.