This is a recipe where mise en place is crucial. So start with poaching the chicken. Bring a large pot of water to a roaring boil, add the chicken breasts, turn the heat off and leave covered for 20 minutes. Once done, add to a food processor and pulse several times to create "shredded chicken."
Preheat your oven to 425.
Add the whole bottle of cashew buffalo sauce and give it a good stir. Grate the cheese and get ready to assemble.
Give them a light coating of non-stick cooking spray on two large baking sheets. place all the tortillas down and spritz them as well. Throw in the oven for 5 minutes to warm up a bit. This keeps them from breaking.
Take the tortillas out of the oven and get ready to assemble them. I stack all the tortillas at one end of the baking sheet to make room to stuff them.
I add a couple of tablespoons of the chicken mix to one side of the tortilla, sprinkle it with 1-2 tablespoons of cheese, and fold it in half. Repeat until they are all done (you will have some chicken left over but save it).
Bake them for 10 minutes. After 10 minutes, give them a flip, squish them down, and bake for another 15 minutes. They should be crispy and bubbly. If they aren't throw them back in for another 5-10 minutes. (All ovens are different)
Add them to a plate with the protein ranch and sprinkle some cubed avocado, cilantro, and jalapeno slices. These will be gone in no time.