Preheat the oven to 425°F (220°C). Lightly coat a large rimmed baking sheet with cooking spray.
In a large bowl, combine the softened cream cheese, Buffalo wing sauce, and 2 tablespoons ranch dressing. Beat with a hand-held electric mixer until smooth.
Fold in the shredded cooked chicken, shredded cheddar or Colby Jack, blue cheese crumbles, and half of the sliced green onions. Season with black pepper to taste.
Arrange the tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for about 40 seconds to soften and make them pliable.
Place about an equal portion of the chicken mixture along the lower third of each tortilla, then roll tightly and place seam-side down on the prepared baking sheet.
Lightly spray the tops of the taquitos with cooking spray and bake for 15 minutes, or until golden brown and crisp.
Transfer to a serving plate, sprinkle with the remaining sliced green onions, and serve with ranch dressing for dipping or drizzle as desired.
