Preheat oven to 350°. Bring flowers and 2 cups water to a simmer in a small saucepan over medium heat. Remove from heat; cover and let stand 5 to 8 minutes or until flowers are plump. Drain flowers, and coarsely chop.
Sauté flowers, onion, and next 2 ingredients in hot oil in a large skillet over medium heat 10 minutes or until vegetables are tender. Stir in beans and next 4 ingredients, and cook, stirring often, 2 minutes.
Pour broth into a shallow dish. Dip 4 tortillas, 1 at a time, in broth, and place 1 inch apart on a foil-lined 15- x 10-inch jelly-roll pan. Divide half of hibiscus mixture among tortillas; top each with about 2 Tbsp. Monterey Jack cheese and 1/4 cup warm Enchilada Sauce. Repeat layers once; top each stack with a tortilla. Spoon 1/4 cup Enchilada Sauce over each stack.
Bake at 350° for 20 minutes or until bubbly. Sprinkle with queso fresco and remaining Monterey Jack cheese. Serve with Enchilada Sauce and toppings.
*20 (4-inch) corn tortillas may be substituted. Add 2 more layers, and divide filling accordingly.