Preheat oven to 450°F and line a rimmed baking sheet with foil, and set aside.
In a mixing bowl, add cream cheese, wing sauce, and ranch dressing and beat with a hand mixer until smooth and creamy. You could try using a whisk here, but I found a hand mixer incorporated the ingredients better.
Stir in shredded chicken, blue cheese, and shredded cheddar. Stir until well combined.
Microwave tortillas for about 10-20 seconds, until warm. They’ll be easier to roll this way, with minimal breaking.
Place about 2 1/2 Tbsp of the chicken filling in a line on the tortilla. Starting with the bottom edge, roll the tortilla up towards the top, rolling it up into a cigar-like log shape.
Place on prepared baking sheet and repeat with remaining tortillas and filling. Spray with cooking spray.
Bake in preheated oven for 9-10 minutes. Flip taquitos over and bake another 3-5 minutes until golden brown.
While taquitos are baking, whisk together ranch dressing and 2-3 Tbsp of wing sauce.
Serve taquitos with buffalo ranch dressing, additional blue cheese crumbles and sliced green onions.