Heat a skillet over medium heat and cook your boneless, skinless chicken breasts for about 20 minutes. Once fully cooked, shred the chicken into bite-sized pieces for easy filling.

In a mixing bowl, combine the shredded chicken with buffalo sauce and softened cream cheese. Stir until smooth and creamy, ensuring every piece of chicken is coated for maximum flavor.

Lay your flour tortillas flat on a clean surface. Spoon the chicken mixture onto each tortilla, roll them tightly, and secure with toothpicks if needed.

Preheat your oven to 400°F (200°C). Arrange the taquitos seam-side down on a parchment-lined baking sheet. Bake for 15-20 minutes until they are golden brown and crisp to perfection.

Once baked, remove the taquitos from the oven. Sprinkle chopped green onions on top and serve them hot with sour cream for dipping.