In a mixing bowl, combine the softened cream cheese, buffalo wing sauce, and ranch dressing. Mix well until the ingredients are fully incorporated and creamy.
Next, fold in the shredded cooked chicken, shredded cheddar cheese (or colby jack), blue cheese crumbles, sliced green onions, and freshly ground black pepper. Mix until everything is evenly distributed.
Warm the tortillas slightly in the microwave for about 30 seconds to make them more pliable. Spoon about 2-3 tablespoons of the filling onto the center of each tortilla. Roll them tightly, folding in the sides as you go to secure the filling.
Preheat your oven to 400°F (200°C). Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until they are golden brown and crispy.
Once done, remove the taquitos from the oven and let them cool for a few minutes. Serve them warm with ranch dressing on the side for dipping.
