Preheat oven to 350 F. Arrange rolls on baking sheet and bake 12 to 14 minutes, or until light golden brown. In a skillet over medium-high heat combine shredded chicken and enchilada sauce; stir to coat chicken and heat through, reduce heat; keep warm. In a small saucepan heat refried beans over low heat. Evenly spread beans on sliced roll, top with chicken, shredded cheese. Return to oven. Bake until cheese melts, about 2 minutes. Serve warm with salsa, garnish with fresh cilantro.