Make the filling by combining the diced ham, 1½ cups of the shredded cheese, and green onions.

Place about a heaped half cup of the ham mixture into each low carb tortilla. 

Season with black pepper, and carefully roll up. Place seam-side down in a baking dish that's been sprayed with some non-stick spray. Continue with the remaining three tortillas.

In a jug, beat together some eggs and heavy cream. Pour it over the enchiladas, cover the baking dish with foil, and place in the fridge for at least two hours or overnight.

When ready to cook, preheat the oven to 350F. Bake (covered) for 25-30 minutes or until the eggs have set.

Sprinkle the remaining ¼ cup of cheese over the top and return to the oven for another few minutes or until the cheese has melted. Serve, garnished with chopped chives, green onions, cilantro, or parsley.