In a large skillet, heat a tablespoon of oil over medium heat. Add the boneless, skinless chicken breasts and cook for about 20 minutes, flipping halfway until cooked through and no longer pink inside.

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

Set out your tortillas and spoon an adequate amount of the buffalo chicken mixture onto each tortilla. Roll them tightly, securing with toothpicks if necessary.

Preheat your oven to 400°F (200°C). Bake the assembled taquitos for 15-20 minutes or until golden brown and crispy.

Remove from the oven, allow to cool slightly, top with chopped green onions, and serve with a dollop of sour cream.