Chicken enchilada stuffed shells

1 box jumbo past shells (at least 15)

1 rotisserie chicken

(take the skin off and take all chicken of the bone)

1 can red enchilada sauce

1/2 cup refried beans

1 envelope taco seasoning.

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Cook past according to package directions. Drain and rinse in cold water. In medium bowl add shredded chicken, enchilada sauce, refried beans and taco seasoning. Stir together until well blended, set aside. Fill shells wih chicken mixture. Place fill shells in a baking dish very lightly sprayed to help from sticking. Cover with tin foil and bake for 25 minutes. Uncover and sprinkle with cheese. Bake another 5 minutes longer until cheese is melted.