Gooey enchiladas and mexican rice

Enchiladas:
1 Tbls Olive Oil
1Tbls chopped garlic
1.5 cans Hunts fire roasted tomatoes
1/2 tsp coriander
1/2 tsp ground cumin
1/4 cup cilantro
8oz (1/2 pound) ground chicken
10 corn tortillas ( mission extra thin)
1 1/2 cans Bushes Best reduced sodium black beans
1 1/4 cup 2% milk cheddar cheese

Heat oil in skillet and add garlic. cook for 1 min. add tomatoes. coriander, and cumin. cook a few min. more. stir in cilantro. meanwhile, cook chicken in in seperate skillet. stir in beans. warm tortillas in oven about 5 min. spread 1/2 sauce into baking dish. divide chicken mixture and 3/4cup of cheese among tortillas. wrap and put into dish. pour remaining sauce on top and bake @ 350 for 15 min. sprinkle on remaining cheese and bake another 5 min more.

nutrition info per enchilada: 225 calories, 7g fat, 29g carbs, 640mg sodium

mexican rice:
1pkg birdseye steam fresh whole grain brown rice (or other brown rice, cooked- 2 cups)
1/2 cup Hunts fire roasted tomatoes
1/8 cup cilantro
1/4 cup whole kernel corn
1/4 cup Bushes Best reduced sodium black beans

Cook rice acording to pkg directions. mix tomatoes, corn, and beans in small bowl and microwave 1 min. add cilantro. mix rice and tomatoe mixture together and serve.

nutrition info for rice: serves 4 104 calories, 3 fiber, 1g fat, 22 carbs, 112mg sodium