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.

Per serving: 735 Calories (kcal); 67g Total Fat; (81% calories from fat); 23g Protein; 12g Carbohydrate; 409mg Cholesterol; 455mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates