In a medium skillet over medium heat, add boneless, skinless chicken breasts and cook for about 20 minutes, turning occasionally until they reach an internal temperature of 165°F (75°C). Allow the chicken to rest for a few minutes before shredding it into bite-sized pieces with two forks.

In a large mixing bowl, combine the shredded chicken with buffalo sauce and softened cream cheese. Stir thoroughly until the mixture is smooth and well-blended.

Lay out flour tortillas and spoon a generous amount of the chicken mixture onto each one. Roll the tortillas tightly around the filling, ensuring the ends are tucked in to prevent spillage.

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. Place the assembled taquitos seam-side down on the baking sheet, ensuring they are evenly spaced. Bake for 15-20 minutes, or until they turn golden brown and crispy.

Once the taquitos are golden, remove them from the oven and let them cool for a minute. Top with sliced green onions and serve with sour cream for dipping.