In a large bowl, combine the chicken, buffalo sauce, and shredded cheese.
3 cups shredded cooked chicken, ¾ cup buffalo sauce, 2 cups shredded colby jack cheese
Place the tortillas on a baking sheet so that when they are folded in half they will be in one layer on the baking sheet.
4 tortillas
Distribute the chicken mixture over half of each of the tortillas then fold the other tortilla half over top.
Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.
Video
Notes
Use leftover chicken, rotisserie chicken, or pre-cooked store-bought chicken to make this recipe super-easy.
If you have leftover chicken that is not yet shredded, warm it up in the microwave briefly before shredding it. Warm chicken is easier to shred than cold.
To easily cook chicken for this recipe, place boneless skinless chicken thighs or breasts on a baking sheet and place in a preheated 400 degree oven for about 20-25 minutes, until a meat thermometer registers an internal temperature of 165 degrees F. (If desired, you can season with salt and pepper prior to baking.)
Drizzle blue cheese dressing, additional buffalo sauce, and/or sprinkle with blue cheese crumbles for a tasty and appealing presentation.