Preheat your oven to 425 degrees Fahrenheit and prepare a sheet pan by lining it with foil and spraying it lightly with pan spray. Set aside.
Soften cream cheese in the microwave for about 15 to 20 seconds. Add the softened cream cheese, cooked shredded chicken, buffalo sauce, ranch dressing, shredded monterey jack cheese, bleu cheese crumbles, and sliced green onions to a large mixing bowl. Mix until thoroughly combined.
Add about 3 tablespoons of the chicken mixture about 1 inch from the edge of one of the flour tortillas. Roll it up and place it seam-side down on the sheet pan. Repeat with each tortilla and place them about 1 inch apart, ensuring they do not touch each other on the sheet pan.
Bake for 15 to 20 minutes or until the tortilla is lightly browned around the edges. Serve with sour cream, ranch, or your favorite dipping sauce!
