In a large bowl stir to combine frozen hash browns, cheese, cooked bacon, pinto beans, and green chilies.
Spray a 9x13-inch pan with non-stick cooking spray.
Place about ½-cup of filling evenly in the middle of the tortilla. Roll up tortilla and place seam-side down in prepared pan. Repeat with the remaining tortillas and filling.
MAKE EGG MIXTURE:
Whisk together half-and-half, enchilada sauce, eggs, salt and pepper in a large measuring cup or medium bowl. Slowly pour mixture over rolled tortillas. Spray foil with nonstick cooking spray, and cover with foil. Chill overnight in the refrigerator, at least 8 hours.
Preheat oven to 375 degrees F. Bake, covered for 35-40 minutes, or until the eggs are set. Uncover enchiladas and sprinkle with ½ cup shredded cheddar cheese. Keep enchiladas uncovered, and return them to the oven. Bake 5-10 minutes, or until the cheese is melted.
Let enchiladas cool for 10 minutes, and then top with diced avocado, chopped tomatoes, and green onions. Serve immediately.