Preheat the oven to 400 degrees F and spray a 9X13 baking pan with a non-stick cooking spray.
Place the taquitos in the bottom of a 9X13 baking pan. Bake the taquitos for 10-12 minutes.
Pour the enchilada sauce on top of the taquitos. Top with ¼ cup of the shredded cheese. Bake for 10 more minutes.
Top with the remaining shredded cheese. Bake for 3-5 minutes until the cheese is melted.
Serve warm with your favorite enchilada toppings and enjoy!
Video
Notes
We used Chicken Taquitos for this recipe but steak or cheese taquitos would also work great. You can also use red enchilada sauce instead of green enchilada sauce if you prefer. Refrigerate the leftovers in an airtight container for up to 5 days.