In a pot, bring oregano, bay leaves, chicken broth, peppers, onion, and garlic to boil.
Add chicken, reduce heat to medium, and simmer for about 1/2 hour until chicken is cooked. Be sure to submerge the chicken in soup base as completely as possible or occasionally turn the chicken in pot.
Remove chicken and place into a large bowl until it is cool enough to handle.
Meanwhile, combine chili powder, salsa, cumin, and hot sauce in a small bowl.
Shred chicken with two forks or with gloved hands (I find the latter easier to do).
Add the sauce mixture to the chicken and mix thoroughly (again, using a gloved hand works best). Add 1-2 tablespoons of the soup base for flavor and to keep chicken moist.
Heat a fry pan or skillet with olive oil.
Heat a tortilla on one side for about a minute and flip over.
Place shredded chicken on half of the tortilla, evenly spreading it out.
Sprinkle cheese over it, evenly spreading it out, as little or as much as you want!
Fold tortilla over and press down. Heat on one side for about 2-3 minutes or until cheese is melted. Then, flip on other side and repeat.