Spray a 9x13 baking dish with cooking spray and set aside.
In a large bowl, combine 1 1/2 cups of cheese, ham, green onion, bell pepper and shredded hash browns.
Starting with one tortilla, add 1/3 cup of the hashbrown mixture and roll. Place seam side down into the prepared dish. Repeat with remaining tortillas.
Whisk together eggs, milk, and salt & pepper to taste. Pour egg mixture over tortillas.
Reserve remaining cheese for morning. Cover and refrigerate overnight or at least 4 hours.
Preheat oven to 350°F. Allow enchiladas to sit on the counter while the oven preheats.
Bake 35-45 minutes or until eggs are set.
Remove the foil, top with remaining cheese, and bake until cheese is melted.