Cook the chicken breasts in a skillet over medium heat for about 20 minutes until they reach an internal temperature of 165°F. Shred the chicken using two forks.

In a mixing bowl, combine the shredded chicken with buffalo sauce and softened cream cheese. Stir until creamy and well coated.

Take a tortilla, place a generous amount of the chicken filling along one edge, roll tightly, and secure with toothpicks if necessary.

Preheat your oven to 400°F while arranging the taquitos seam-side down on a parchment-lined baking sheet. Bake for 15-20 minutes.

Remove the taquitos from the oven, allow to cool for a minute, and sprinkle with chopped green onions. Serve warm with a side of sour cream.