Bring a pot of water to a boil. Add the chicken and cook on low for 20 minutes. Remove and shred with a fork, hand mixer, or Bosch/Kitchen-aid. Add the Buffalo (orange) sauce to the chicken and stir in well. Sauté the onions in a small skillet on medium with ½ T. of oil for 2-3 minutes. Stir into the chicken mix. Mix the cheeses in a bowl. In a large skillet on medium low heat, add a tortilla. Let cook until lightly browned, flip. Sprinkle on a layer of cheese. Add a few spoons of chicken to only half of the tortilla. Sprinkle with cilantro. Let cook until cheese is a little melty. Fold over half of the tortilla over the chicken side. Remove. Repeat with other tortillas. Dip in the Ranch sauce.
