Place 26 frozen chicken taquitos in the bottom of a 6 quart crock pot. Pour 1 can red enchilada sauce (19 oz) on top and sprinkle ¼ cup of the 1 ¼ cup shredded Colby Jack cheese over the sauce.
Cover and cook on low for 3 hours.
Top with the remaining 1 cup shredded Colby Jack 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.