Preheat your oven to 300 degrees.
Add the chicken, onion, garlic, ranch seasoning, and buffalo sauce to a casserole dish or oven proof pot and cook in the oven for 2 hours.
Shred the chicken.
Add the green pepper, shredded cheese, and boursin cheese to the chicken and stir till the cheese melts.
To assemble the taquitos, turn a frying pan onto medium heat. Add one taquito to the pan, add a tablespoon or so of shredded cheese to one edge of the tortilla and spread about 1/4 cup of the chicken mixture in the middle of the tortilla. When the cheese melts, slide the tortilla from the pan and roll it up. The melted cheese will hold the tortilla together.
Do the same thing with each tortilla.
Once all the tortillas are rolled, cook each of them by pan frying them on medium heat or baking them at 400 degrees till they are crispy. If you pan fry them, spray the pan a tiny bit and you will need to fry one side and then turn each one over to fry both sides.
Remove them from the heat and place on a plate to serve.
TO MAKE THE DIP
In a small bowl, add the avocado and mash it a bit with a fork, then add the mayo, lime, salt and ranch seasoning. Stir well and serve!