Buffalo chicken dip smash tacos

Shred the meat of two deli roast chicken breasts by hand to make 2 cups.

Add 1/2 cup room-temperature cream cheese, ranch dressing, Frank's hot sauce, shredded cheddar and mozzarella; mix well by hand.

Dipping sauce: mix more ranch with a little more Frank's.

Spread about 1/3 cup of the mix over a 6-inch flour tortilla, flattening it to the edges. Make a second.

Cook tortilla side down until crispy on the bottom, about a minute.

Flip onto the filling side for about a minute, then scrape off.

Top with a little crumbled blue cheese if wanted, fold, and serve with the dipping sauce.