In a medium saucepan, combine the broth and 1 can of water. Bring to a boil over medium-high heat. Add chicken, reduce to a simmer, and cook 12 minutes. Remove from heat and let cool in poaching liquid, 15 to 30 minutes. Shred chicken using two forks.
In a large bowl, combine chicken, salsa, cumin, oregano, cheese, and scallions. Divide into 6 portions. Place one portion filling in center of tortilla; fold left and right Side dish of tortilla over filling, then fold tops and bottoms over Side dish to form square, securing with toothpick if necessary. Repeat for remaining tortillas.
In a large, deep skillet, heat 2 inches vegetable oil. Place tortilla packages seam side down in skillet. In two batches if necessary (so as not to crowd skillet), deep-fry on each side until golden brown, 3 to 5 minutes per side.
Serve garnished with cheese, scallions, salsa, sour cream, and lettuce.