Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, melted butter, and Frank's Red Hot Sauce. Toss until well coated.
On a baking sheet, spread out the blue corn tortilla chips in an even layer. Top with the buffalo chicken mixture.
Sprinkle shredded Monterey Jack cheese generously over the chicken and chips.
Place the baking sheet in the oven and bake for about 10-12 minutes, until the cheese is melted and bubbly.
Drizzle creamy blue cheese dressing over the nachos and top with diced celery and crumbled blue cheese.
Transfer your nachos to a serving platter and enjoy while hot!
