Spray a 9x13 inch baking dish with non stick cooking spray. Set aside.
In a large bowl, mix together 1½ cups of shredded cheddar, ham, green onion, red pepper, hash browns, green onion and garlic salt.
Place ¼ - ⅓ cup of the ham mixture into the center of a tortilla and roll. Place it seam side down into the prepared dish, then repeat with remaining tortillas.
Whisk together eggs and cream, then pour over rolled tortillas.
Cover with foil, and refrigerate overnight or at least 4 hours.
Bake at 350˚F for 30-40 minutes until eggs are set.
Remove the foil, top with remaining 1½ cups shredded cheese and bake until cheese is melted.
Notes
Refrigerate leftovers in a covered container for up to 3 days, or freeze portions for up to 3 months.
Thaw frozen breakfast enchiladas in the refrigerator.
Reheat in the microwave, or covered with foil in the oven.