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These are the easiest ways I've found to keep things crisp if they're going into a dish where they might absorb liquid. This applies to other things too, not just tortillas.

 * Pre-bake. Bake your tortillas (or whatever you're using) until they've crisped up. They don't have to be _totally_ dry, but the point is to remove the liquid that they're going to absorb in the dish anyway.
 * If your diet and dish allows, brush or dip them in beaten egg. The egg creates a barrier - sticky enough not to be absorbed itself and also prevent the liquid in the dish getting through. It's not foolproof, but it's generally pretty good. You can also use milk, though it's not quite as good.