In a medium bowl stir together ham, green onions & 2 cups of cheese (save remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking soray. Use a 1/3 cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up all tortillas & place them into the baking dish seam side down & sides touching.

Whisk together half-and-half, eggs, salt & flour. Pour over tortillas. Cover & refrigerate overnight.

In the morning, preheat oven to 350°F. Bake covered for 30-40 minutes. Remove foil & sprinkle remaining cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown & the egg mixture is set.

Serve with salsa, sour cream & additional green onions.