Preheat oven to 350℉. Spray a 13 x 9-inch baking dish with non-stick spray.
In a large bowl, mix the ricotta, green onion, jack cheese, ranch seasoning, 1/3 cup buffalo wing sauce and the egg;
Stir in the shredded chicken.
Divide chicken mixture between the shells—I usually put about 1/4 cup in each shell and use about 15 shells. Place shells in prepared pan. Top with the shredded mozzarella and drizzle the remaining 2 tbs of buffalo wing sauce over the top of the shells.
Bake for 30-35 minutes.
Crock Pot-- cook for 4-6 hours on low, checking for doneness after the minimum time. This is without any sauce I suggested in the post.