Start by heating your oven to 400°F (200°C).
Cook the chicken breasts in a skillet over medium heat until they are thoroughly cooked, which will take around 20 minutes, then let them cool off before shredding.
In a large mixing bowl, blend the shredded chicken with buffalo sauce and softened cream cheese until everything is well combined.
Lay out each flour tortilla flat, spoon the chicken mixture onto them, then roll each tortilla tightly; use toothpicks if you need to keep them secure.
Place your rolled taquitos seam-side down on a baking sheet lined with parchment paper.
Bake the taquitos in your preheated oven for about 15 to 20 minutes, until they are crispy and golden brown.
When ready, plate and garnish with chopped green onions and a scoop of sour cream for serving.
