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Step 1
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.
Step 2
Cover and cook on low for 3 hours.
Step 3
Top with the remaining shredded cheese. Cover and cook on low for 5 minutes until the cheese is melted.
Step 4
Serve warm with your favorite enchilada toppings and enjoy!