Place the taquitos in the bottom of a 6 quart crock pot. Pour the enchilada sauce on top and sprinkle ¼ cup of the shredded cheese on top of the sauce.
Cover and cook on low for 3 hours.
Top with the remaining shredded cheese. Cover and cook on low for 5 minutes until the cheese is melted.
Serve warm with your favorite enchilada toppings and enjoy!
Notes
We used Chicken Taquitos for this recipe but steak or cheese taquitos would also work great. You can also use green enchilada sauce instead of red enchilada sauce if you prefer. Refrigerate the leftovers in an airtight container for up to 5 days.