We like a lot of heat, so these are pretty spicy - I'd say maybe a 6 on a scale of 1-10. If you want less spice, cut down on the amount of cayenne (or, if you like things blazing hot,add more). If you prefer your Buffalo Chicken to be really mild, eliminate the cayenne completely and replace half the Buffalo sauce with tomato juice.
Put the chicken and onions in a deep sided saute pan and cover with the broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. In a large bowl, mix together the chicken, onions, Buffalo sauce, mozzarella, beans, and spices. Season to taste with salt and pepper.
Spoon 1 tablespoon of the filling in the center of a tortilla. Roll the tortilla up, then place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
Spritz the tops of the taquitos with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy.
Combine the sour cream and blue cheese crumbles, mixing vigorously. Serve the taquitos with the sauce.