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Preheat oven to 375 degrees F.
Spray a 9 x 13 baking dish with non-stick spray.
Pour enchilada sauce in a bowl and begin by whisking in ¼ cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in ½ cup total. Set aside.
Add shredded chicken to a bowl with 2 green onions and ½ cup monterey jack cheese.
Pour in about a ½ cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.
Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish.
Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down.
Pour another ½ cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese.
Bake for 20-25 minutes.
Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top.
Garnish with the remaining onions and cilantro and serve.
Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.