In a saucepan over medium heat, melt together blue cheese dressing and cream cheese. Stir often to prevent burning. Once smooth, 5 to 8 minutes, remove from the heat and set aside. (You don't want big clumps of cream cheese.)
Add chicken to a mixing bowl. Use a fork to shred chicken. Pour in hot sauces and stir until chicken in coated in sauce.
Spread the chicken mixture in an even layer in the bottom of a 9-inch x 13-inch baking dish. Spread the cream cheese mixture over the chicken. Sprinkle the Monterrey Jack cheese all over the cream cheese.
Bake for 35 to 40 minutes until the top is golden and dip is bubbling. Remove from the oven and serve warm or at room temperature. We like our dip with Wheat Thins.
Canned chicken: you can use four 10-ounces cans or three 12.5-ounce cans. I've done both and the dip comes out great either way. Don't stress about having the exact amount of chicken. Conversely, you could use leftover shredded chicken too, but the canned stuff is nice and moist.
Hot sauce: I've made this dip with 6 ounces of Frank's for years. The Classic brings great depth of flavor and a little extra spice, but you can go all Frank's if you prefer.