On the stovetop or in microwave safe bowl, heat cream cheese until melting.

Stir in shredded cheese, ranch dressing, hot sauce, and shredded chicken. Heat for another minute or two until hot and bubbly.

Preheat oven to 350 degrees. Coat a shallow baking dish with cooking spray.

In a small skillet coated with cooking spray, warm corn tortillas one by one for about 10 seconds each.

Fill each tortilla with 3-4 Tbl. of buffalo chicken dip and a tablespoon of shredded cheddar cheese. Roll tightly and place seam side down in baking dish. Continue with remaining tortillas.

Bake for 25 - 30 minutes, until filling is bubbly and tortillas begin to turn golden brown. Serve with sour cream and/or fresh salsa.