Place ham in food processor; pulse until finely ground. Mix together ham, spring onions and green peppers. Spoon some of the ham mixture and 3 tablespoons grated cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased baking dish.
In a medium bowl, mix together eggs, cream, milk, flour, garlic powder and hot chilli sauce. Pour egg mixture over tortillas. Cover and refrigerate overnight.
The next morning, preheat oven to 180 C / Gas 4.
Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle remaining grated cheese on top of enchiladas. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.