Chicken Enchilada Stuffed Shells

• 1 box Uncooked Jumbo Pasta Shells (about 15)
• 2 pounds Baked Chicken Breasts (4 To 6), Shredded
• 1 can Enchilada Sauce (10 Ounces)
• ½ cups Refried Beansrefried-beans
• 1 envelope Taco Seasoning, 1 Ounce Packettaco-seasoning
• 1 cup Shredded Cheddar Cheesecheddar

1. 01Preheat oven to 350°F.
2. 02Cook pasta according to package directions; drain and rinse in cold water.
3. 03In a medium bowl, add shredded chicken, enchilada sauce, refried beans, and taco seasoning. Stir together until well blended, set aside.
4. 04Fill shells with chicken mixture. Place in an 11-inch x 7-inch baking dish coated with cooking spray.
5. 05Cover and bake for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

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