Combine chicken breasts, chicken broth, cream cheese, chopped jalapeños, garlic powder, salt, cumin, and finely chopped cilantro in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is fall-apart tender. Once cooked, shred the chicken directly in the slow cooker and stir it back into the creamy liquid to evenly distribute the seasonings and jalapeños throughout. I find that shredding the chicken while it's still warm in the liquid helps it absorb all those delicious flavors.

While the chicken is cooking (or while the taquitos bake), make the creamy sauce by blending avocado, cilantro, lime juice, and ranch dressing until smooth and pourable. This can be made up to 2 hours ahead and refrigerated, so you're not rushed at serving time.

While the filling is near completion, preheat your oven to 425°F and lightly grease a baking sheet. Gather your tortillas, freshly shredded Monterey Jack cheese, and the cooked jalapeño chicken filling from Step 1. Microwave the tortillas in a damp paper towel for 30-45 seconds to soften them—this prevents them from cracking when you roll them.

Place a warm tortilla on a clean surface and fill with approximately 3 tablespoons of the jalapeño chicken filling from Step 1, a generous pinch of freshly shredded Monterey Jack cheese, and any remaining jalapeños. Roll the tortilla tightly from one end to the other, tucking in the sides as you go to create a secure cylinder. I recommend placing the seam side down as you transfer each one to the baking sheet to keep it sealed during baking.

Arrange all rolled taquitos seam-side down on your prepared baking sheet in a single layer. Lightly spray the tops with cooking oil to help them brown evenly and achieve a crispy exterior. Bake at 425°F for 12-14 minutes until golden brown and the cheese is melted and slightly bubbling at the edges.

Remove the taquitos from the oven and let them cool for 2-3 minutes so they hold together when picked up. Arrange on a serving platter and drizzle generously with the avocado-cilantro sauce from Step 2, or serve the sauce on the side for dipping. Serve immediately while the taquitos are still warm and crispy.