Preheat oven to 425F and line a sheet pan with parchment.

Arrange 6 tortillas around the pan, slightly overlapping and hanging halfway over the edge of the pan. Place a tortilla in the middle to fill in the gap.

Spread the shredded chicken on top of the tortillas.

Drizzle wing sauce and ranch over the chicken.

Spread cheese on top.

Place a piece of tortilla in the middle and fold in the hanging tortilla edges towards the middle.

Cover the pan with aluminum foil and bake for 20 minutes.

Take the pan out of the oven, uncover, and bake for another 5 minutes.

Cut into servings and serve with extra ranch dressing on the side.