In a large mixing bowl, combine shredded chicken, buffalo sauce, cream cheese, and shredded cheddar cheese. Mix until evenly coated.

Heat a dry skillet over medium heat and warm each tortilla for 15-20 seconds on each side until soft.

Lay a tortilla flat and place about 2 tablespoons of the chicken filling near one edge. Tightly roll the tortilla and place it seam-side down on a baking sheet.

In a skillet, heat oil over medium heat. Carefully fry the rolled taquitos seam-side down for 1-2 minutes per side until golden brown and crispy.

In a small bowl, mix Greek yogurt with your choice of ranch or blue cheese dressing until smooth.

Arrange the crispy taquitos on a serving platter and drizzle extra buffalo sauce over the top. Serve with the creamy dip.