1 rotisserie chicken, shredded (about 4 cups)
¾ cup Buffalo wing sauce (I like the Food Club brand)
2 cups Monterey Jack cheese, shredded
12 6 inch size flour tortillas
Blue cheese dressing and celery sticks, for serving.
Combine the chicken and sauce and stir until evenly coated. Add the cheese and toss to combine. Evenly divide chicken mixture on 6 tortillas and top with remaining tortillas. Heat a large skillet over medium heat and coat with cooking oil spray. Cook the tortillas, one at a time, about 3 to 4 minutes for each side or until the cheese is melted. Turn carefully with a large spatula. Cut into quarters and serve with blue cheese and celery sticks.