Guess what? Jennifer Aniston just released a brand-new children’s cookbook, Cook with Clydeo, and it’s adorable. Published on September 9, 2025, this book brings together 35 family-friendly recipes—and most of them are narrated by Clydeo, an animated pup with tons of personality, inspired by Jen’s real rescue dog, Clyde. How cute is that?





One of the standout snacks in the book is her recipe—Enchilada Bites—and they sound delish and super approachable. Think crispy, tiny tortilla cups packed with cheesy, savory goodness. Under 10 ingredients, around 35 minutes total, and seriously snackable.





What’s Clydeo all about?



If you’ve been following Jen’s Instagram, you’ll know Clydeo has been popping up there since around 2021. What started as a fun character has now turned into a whole culinary world! The doggo is our guide in the kitchen, offering step-by-step instructions, safety tips, and even some cheeky commentary. Plus, the book includes a few recipes just for pups—clever, right?





Jen’s got big plans for the Clydeo series, too. This cookbook follows Clydeo Takes a Bite Out of Life, her first kids’ book. And it’s just the beginning—up next are Clydeo Versus Peanut Butter (later this year) and Clydeo Makes a Friend in winter 2026. She’s also launched The Clydeo Fund, supporting animal rescues globally. Love that.





How to make Jennifer’s Enchilada Bites



Here’s the recipe, as per PEOPLE:



Ingredients (makes 12 bites):



6 large (8-inch) flour tortillas

1 tablespoon avocado oil (or any neutral oil)

2 oz shredded Cheddar (about ½ cup)

2 oz shredded Monterey Jack (½ cup)

¾ cup enchilada sauce

½ medium yellow onion, finely chopped (~¾ cup)

2 oz crumbled or grated Cotija cheese (~½ cup)

Store-bought guacamole (for dipping)





Steps:

Heat your oven to 350°F.

Cut 24 rounds from tortillas (use a 3-inch cookie cutter—or get creative with a glass).

Brush one side of each round with oil, then pop them into muffin tins (oiled side down) to form little cups.

Mix the Cheddar and Monterey Jack together.

Fill each cup with ~1½ tsp enchilada sauce, 1½ tsp chopped onion, and 2 tsp of your cheese blend.

Bake for 20–25 minutes, until the cheese melts and the cups are golden and crispy.

Sprinkle Cotija on top, serve immediately with guac, and enjoy!

Total time is just 35 minutes, and the active prep is only around 15 minutes—amazing for a quick party snack or family cooking night.