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)
• 1/2 cups Refried Beans
• 1 envelope Taco Seasoning, 1 Ounce Packet
• 1 cup Shredded Cheddar Cheese

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

pasta shells, chicken breasts, enchilada sauce, beans, packet, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-enchilada-stuffed-shells/ (may not work)