In a medium saucepan, combine broth and 1 can of water in order to boil over medium-high heat. Add chicken and reduce to a simmer, and cook for 12 minutes. Remove from heat and let cool in poaching liquid, 15-30 minutes. Shred the chicken using two forks.
2
Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine cheese, chicken, cumin, oregano, and salsa. Place one portion filling in center of a tortilla; fold left and right sides of tortillas over filling, then fold tops and bottoms over sides to form square, securing with toothpick if necessary. Repeat for remaining tortillas.
3
Place each chimichanga searn-side down on a baking sheet and brush with olive oil. Bake for 25 minutes, or until golden brown. Garnish with salsa, sour cream, and lettuce.
