Cook chicken in a skillet over medium heat for about 20 minutes, turning occasionally, until fully cooked and tender. Remove and shred.

Combine shredded chicken with buffalo sauce and softened cream cheese in a mixing bowl. Mix until smooth and creamy.

Lay a tortilla flat, spoon buffalo chicken mixture onto the center, and roll tightly. Secure with toothpicks if needed.

Preheat oven to 400°F (200°C) and bake taquitos for 15-20 minutes until golden brown and crispy.

Let cool for a minute and sprinkle with green onions. Serve immediately with sour cream on the side.