Reduced Fat Cheddar Cheese Enchiladas Bulk
Processing Score
3.5Processed
02.55.08.010+
Nutrition Score
6/10Good
The processing score reflects 5 ingredients, including emulsifiers or gums. The nutrition score reflects high saturated fat.
Nutrition Highlights
Good Protein SourceGood Fiber Source
Nutrient Alerts
High Saturated Fat
Data Updated
Oct 18, 2026
UPC
10706574641430
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Nutrition Facts
Serving size56.7000007629395 g
Amount per serving
Calories
130
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 180mg
8%
Total Carbohydrate 10g
4%
Dietary Fiber 2g
7%
Total Sugars 0g
Includes 0g Added Sugars
0%
Protein 7g
Vitamin D 0mcg
0%
Calcium 180mg
14%
Iron 0.2mg
1%
Potassium 40mg
1%
* 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
3 listed · 2 flagged for reviewFILLING: REDUCED FAT CHEDDAR CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, CHEESE COLOR, ENZYMES). WHOLE GRAIN CORN TORTILLA: WHITE WHOLE GRAIN CORN FLOUR (WHITE CORN MASA FLOUR, PROPIONIC ACID (PRESERVATIVE), GUAR GUM, CELLULOSE GUM, PHOSPHORIC ACID (ACIDULANT), AND ENZYMES (TO PRESERVE FRESHNESS)), YELLOW WHOLE GRAIN CORN FLOUR (YELLOW CORN MASA FLOUR, TRACE OF LIME), WATER.
Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.
This product is part of our wider analysis. It features in our Colby Jack vs Cheddar Cheese and American Cheese vs Cheddar comparisons.
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About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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