Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick spray and pour 1/4 cup of the enchilada sauce into the bottom of the dish; set aside.
In a medium bowl, combine the shredded chicken, Stone House Seasoning, 1/2 cup enchilada sauce, 1/2 cup buffalo sauce, and the drained diced tomatoes with green chiles. Stir until evenly mixed.
Spoon about 2 tablespoons to 1/4 cup of the chicken mixture into the center of each tortilla. Top each with about 2 tablespoons of grated Monterey Jack cheese.
Fold the sides of each tortilla over the filling and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce and remaining buffalo sauce evenly over the assembled enchiladas. Sprinkle the remaining grated cheese on top.
Bake in the preheated oven for about 20 minutes, until the cheese is fully melted and bubbly.
Garnish with sliced green onions and crumbled blue cheese, if desired, then serve.
