Add chicken breast, 1/2 cup buffalo sauce and chicken stock to a small saucepan. Cook over medium/low heat until chicken is cooked through. Shred chicken by hand or place in a stand mixer with paddle attachment, mix on low until desired shred is reached. Toss with remaining 1/4 cup buffalo sauce.

Spread a single layer of tortilla chips on a baking sheet or large casserole dish. Sprinkle with 1/3 of the chicken, celery, beans, cheese and a handful of blue cheese crumbles. Repeat layers. Lightly drizzle with additional buffalo sauce if desired.

Bake until cheese is fully melted 8-10 minutes. Serve immediately.