Instructions: In center of each tortilla, place about 1/4 of the spam, 1 tablespoon bell pepper, 1 tablespoon tomato and 1 tablespoon cheese. Roll up tightly. Repeat procedure to make 8 enchiladas. Place enchiladas seam-side down in greased 13- by 9-inch baking dish.

In a medium bowl, beat together eggs, cream and green peppers. Pour over enchiladas. Cover. Refrigerate over night.

Heat oven to 350 degrees.

Bake enchiladas for 40 to 50 minutes or until eggs mixture is set. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with picante sauce.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.