In a large mixing bowl, combine the shredded cooked chicken with buffalo sauce, softened cream cheese, and shredded cheddar cheese. Blend until all ingredients are evenly coated in the creamy mixture.

Place a dry skillet over medium heat and warm each corn or flour tortilla for about 15–20 seconds on each side, until they become soft and pliable.

Spoon approximately 2 tablespoons of the buffalo chicken filling onto each tortilla. Carefully roll the tortilla tightly around the filling, tucking in the edges to keep everything secure.

In a large skillet, heat olive oil over medium-high heat until shimmering. Gradually add the taquitos seam-side down and fry them for 1–2 minutes on each side until golden brown and crispy.

In a small bowl, mix together sour cream or Greek yogurt with your choice of ranch or blue cheese dressing along with finely chopped chives.

Arrange the crispy taquitos on a serving platter, and drizzle with extra buffalo sauce if desired. Serve with the prepared dip on the side.