A plate of red chilaquiles has 356 kcal (range 258-480). Tortilla chips, salsa, cheese and crema, broken down.
| Ingredient | g | kcal |
|---|---|---|
| Tortillas (chips)USDA 18363 · Tortillas, ready-to-bake or -fry, corn | 60 | 131 |
| Oil for frying the chipsyou didn't say itUSDA 4518 · Oil, corn, industrial and retail, all purpose salad or coo | 12 | 108 |
| Red salsaUSDA 11549 · Tomato products, canned, sauce | 80 | 19 |
| Queso frescoUSDA 1228 · Cheese, fresh, queso fresco | 30 | 90 |
| CremaUSDA 1056 · Cream, sour, cultured | 25 | 50 |
| Nutrient | Per serving | Range |
|---|---|---|
| Protein | 10.4 g | 7.3–15 |
| Carbs | 33.1 g | 24.5–44.6 |
| Fiber | 5 g | 3.7–6.7 |
| Sugars | 4.9 g | 3.5–7 |
| Total fat | 25.9 g | 17.1–38.7 |
| Saturated fat | 8.2 g | 5.4–12.4 |
| Monounsaturated fat | 6.7 g | 4.4–10 |
| Polyunsaturated fat | 8 g | 5.4–11.9 |
| Cholesterol | 35.5 mg | 22.6–53.5 |
| Sodium | 639.2 mg | 459.5–907.1 |
| Potassium | 419.1 mg | 306.4–581 |
| Calcium | 254.9 mg | 173.2–373.3 |
| Iron | 1.6 mg | 1.2–2.2 |
| Magnesium | 64.9 mg | 47.7–88.7 |
| Phosphorus | 344.5 mg | 245.9–483 |
| Zinc | 1.8 mg | 1.3–2.6 |
| Selenium | 10.9 µg | 7.5–15.6 |
| Vitamin A | 115.8 µg | 76.6–172.1 |
| Vitamin C | 5.8 mg | 4.3–8 |
| Vitamin D | 0.8 µg | 0.5–1.2 |
| Vitamin E | 3.2 mg | 2.3–4.7 |
| Vitamin K | 3.1 µg | 2.3–4.4 |
| Thiamin (B1) | 0.1 mg | 0.1–0.1 |
| Riboflavin (B2) | 0.2 mg | 0.1–0.3 |
| Niacin (B3) | 1.7 mg | 1.3–2.3 |
| Vitamin B6 | 0.2 mg | 0.2–0.3 |
| Vitamin B12 | 0.6 µg | 0.4–0.8 |
| Folate | 13.8 µg | 10–19.3 |
| Omega-3 ALA | 0.2 g | 0.1–0.3 |
| Omega-3 EPA | 0 g | 0–0 |
| Omega-3 DHA | 0 g | 0–0 |
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