Lightly coat the inside of your slow cooker with nonstick cooking spray or a thin layer of oil to prevent sticking.

Dice the green onions and set them aside for garnish.

Arrange the frozen taquitos in an even layer in the bottom of the slow cooker. Pour the enchilada sauce over the taquitos, making sure they are well coated.

Cover with the lid and cook on Low for 4 hours or High for 2½ hours, until the taquitos are heated through and have absorbed some of the sauce.

Sprinkle the shredded Colby Jack cheese evenly over the top. Cover again and let it cook for about 5 minutes, or until the cheese is completely melted.

Sprinkle the diced green onions over the top and serve warm. If desired, add your favorite toppings, such as sour cream, sliced olives, diced tomatoes, or avocado.