1Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2In medium bowl, mix chicken, cream cheese, 1 cup of the Mexican cheese and the Buffalo wing sauce until well blended.
3Place 1 wonton skin in each muffin cup. Spoon chicken mixture evenly into cups.
4Bake 6 minutes. Sprinkle 1 teaspoon of the remaining Mexican cheese into each cup. Bake 2 minutes longer or until wontons are lightly browned and cheese is melted. Garnish with green onion tops. Serve warm.