NEED TO KNOW
- Jennifer Aniston’s children’s cookbook, ‘Cook with Clydeo,’ is out today, Sept. 9
- The book includes 35 recipes, most of which are from the perspective of Clydeo, an animated pup inspired by Aniston’s real-life dog
- The actress shares her Enchilada Bites recipe in the book
Jennifer Aniston is inviting fans into her kitchen.
The Morning Show star’s new children’s cookbook, Cook with Clydeo, is out Sept. 9, and PEOPLE got an exclusive look at the Emmy-Award winning actress’s recipe from the collection.
Cook with Clydeo includes 35 recipes for breakfast, lunch, dinner and snacks, most of which come from the perspective of Clydeo, an animated pup who first appeared on Aniston’s Instagram in 2021 and is based on Aniston’s real-life rescue dog Clyde.
But Aniston is specifically credited for these Enchilada Bites, a fewer-than-10-ingredients snack. The “easy” and “crispy, one-bite tortilla cups” are described as tasting “like your favorite enchilada,” per the newly released book.
“The recipes are simple but delicious, and my hope is that families will enjoy trying these new dishes and have fun while doing it. Bon appetit!” Aniston told PEOPLE in an exclusive statement.
Clydeo’s culinary ventures may be new, but the animated character has graced bookshelves before. Aniston released her debut children’s book, Clydeo Takes a Bite Out of Life, with illustrations by Bruno Jacob, in October 2024 as the first in a four-book deal between the actress, HarperCollins and Invisible Universe.
Per HarperCollins, the children’s cookbook will be followed by Clydeo Versus Peanut Butter later this year and Clydeo Makes a Friend in winter 2026.
Get a taste of what Aniston and her furry friend’s cookbook offers below.
Jennifer Aniston’s Enchilada Bites
6 (8-in.) flour tortillas
1 Tbsp. avocado oil or other neutral cooking oil (such as canola oil or vegetable oil)
2 oz. Cheddar cheese, shredded (about 1/2 cup)
2 oz. Monterey Jack cheese, shredded (about 1/2 cup)
¾ cup enchilada sauce
½ medium-size yellow onion, finely chopped (about 3/4 cup)
2 oz. Cotija cheese, crumbled or grated (about 1/2 cup)
Store-bought guacamole
1. Preheat oven to 350°F. Place tortillas on a cutting board. Using a 3-inch circular cookie cutter, cut out 24 tortilla rounds. (If you don’t have a cookie cutter, use a drinking glass or measuring cup.)
2. Brush 1 side of each tortilla round with oil. Push tortilla rounds into muffin wells, oiled side down, to make little cups.
3. Stir together Cheddar and Monterey Jack cheese in a small bowl.
4. Spoon about 1 1/2 teaspoons of the enchilada sauce, 1 1/2 teaspoons diced onion, and 2 teaspoons cheese mixture into each tortilla cup.
5. Bake Enchilada Bites in preheated oven until cheese is melted and tortillas are crispy and golden on bottoms, 20 to 25 minutes.
6. Remove Enchilada Bites from oven, and transfer to a platter. Sprinkle crumbled Cotija cheese on top. Serve right away with guacamole.
Serves: 12
Active time: 15 minutes
Total time: 35 minutes
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