Preheat oven to 350°F.

In a large bowl, combine the chicken, ¼ cup of buffalo sauce, cream cheese, ranch seasoning mix, ½ cup of Monterey Jack cheese, and ½ cup of sharp cheddar cheese. Mix well until all ingredients are evenly distributed. Set aside.

Pour 1 cup of buffalo sauce into the bottom of a 9×13-inch baking dish. Spread evenly.

Working with one tortilla at a time, place about ½ cup of the chicken mixture onto the center of each tortilla. Wrap the tortilla tightly around the filling, tucking in the sides as you roll. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.

Pour the remaining buffalo sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the top with the remaining cheese.

Bake for 25-30 minutes, or until the cheese is hot and bubbly. (Broil the enchiladas for an extra 2-3 minutes if you prefer the cheese to be golden brown.)

Garnish with a drizzle of ranch dressing and chopped green onions. Serve warm.