Preheat oven to 400°F. Line baking sheet with parchment paper; spray paper with cooking spray and set aside.
Whisk together 1/3 cup enchilada sauce, cornstarch and garlic powder in medium bowl until blended. Add peppers and cheese; stir to combine. Combine remaining enchilada sauce, cilantro and red pepper in small bowl; set aside.
Roll each pie crust into a 12-inch circle. Cut 4 rounds from each crust using a 4-1/2-inch cookie cutter. Roll scraps into a 10-inch circle; cut 4 more rounds with cutter. Discard excess crust.
Brush edges of crust rounds with Egg Beaters. Divide pepper mixture evenly and spoon a portion into center of each round. Fold crust in half to enclose filling; press edges with fork to seal. Place on baking sheet and prick top with fork to vent.
Bake 20 minutes or until lightly browned. Serve with reserved sauce.