Preheat the oven to 425°F (220°C) if baking. Line a baking sheet with parchment or lightly oil it for crisping.

In a large bowl, combine the shredded chicken, buffalo sauce, ranch dressing, cheddar, Monterey Jack, green onions, garlic powder, smoked paprika, salt, and pepper. Taste and adjust the heat or salt—this filling should be boldly flavored.

Warm tortillas for 15–20 seconds in the microwave wrapped in a damp towel or warm them briefly in a skillet. Warming prevents tearing and helps the tortillas roll snugly.

Spoon about 2 tablespoons of filling onto the lower third of each tortilla, spreading it into a narrow line. Roll tightly and place seam-side down on the prepared baking sheet.

Brush each taquito with melted butter or a thin layer of olive oil to encourage browning. For extra crunch, sprinkle a little extra cheese on top.

Bake for 12–15 minutes, turning once halfway through, until golden brown and crisp. If pan-frying, heat a thin film of oil in a skillet over medium-high heat and fry taquitos seam-side down first, turning to crisp all sides (about 6–8 minutes per side).

Remove from the oven or skillet and let rest for a minute. Serve hot with ranch or blue cheese dressing and crisp celery sticks for that classic buffalo pairing.