Jennifer Aniston’s Enchilada Bites Is a Recipe That Is Always There for Me

Jennifer Aniston is an icon. Her hair alone caused a frenzy in the ’90s that veteran stylists will not soon forget. While she is best known for her roles, including Rachel Green on the beloved sitcom Friends and Alex Levy on the Emmy Award-winning drama, The Morning Show, she also stays busy with countless other business ventures.

One of her more recent endeavors includes her cookbook titled Cook with Clydeo. It’s a fun and whimsical collection of 35 recipes written from the perspective of Clydeo, an animated pup inspired by Aniston’s real-life dog.

Since I’m always on the hunt for new cookbooks geared toward kids, I recently picked up a copy from my local library. The recipe that immediately jumped out to me and my taco-loving children was Jennifer’s Easy Enchilada Bites. It’s a simple and approachable recipe that kids can quickly learn to master.

How to Make Jennifer Aniston’s Enchilada Bites

To make Jennifer Aniston’s recipe, you need just a few basic ingredients, including flour tortillas, enchilada sauce, onions, cheese, and olive oil. If you have some store-bought or homemade guacamole for serving, that’s recommended, too. 

You’ll begin by using a 3-inch round cookie cutter to cut out smaller circles from the tortillas. Next, brush one side of the tortilla circles lightly with olive oil and then press them, oil-side down, into a standard muffin pan. Into each tortilla cup, add a small spoonful of minced onion, a couple teaspoons of enchilada sauce, and a generous pinch of cheese. Jennifer’s recipe recommends a blend of cheddar and Monterey Jack cheese, but you could use any Mexican-style blend you enjoy for tacos, nachos, or quesadillas.

Once assembled, the enchilada bites are baked at 350°F until the tortillas are lightly crisp and golden, and the cheese is melted, 20 to 25 minutes. To serve, sprinkle the snacks with a pinch of Cotija cheese (a hard, crumbly, salty cheese that’s best described as a combination of Parmesan and feta) and top with a small dollop of guacamole, if you have it.

My Family’s Honest Review of This Recipe

These enchilada bites exemplify the power of simple recipes. They’re low-effort and made with just a few ingredients, yet yield a flavorful, satisfying result that will make you want to return to the recipe time and time again.

That said, while my youngest kid gobbled these up with glee, my older child, with a little more selective palate, didn’t enjoy the onions. If you have eaters in your family who are the same as my eldest, you might consider swapping the onion for something else or omitting it.

I’m looking forward to making this easy recipe again and experimenting with other fillings. It’s the perfect game day appetizer to whip up for a lazy day of watching football or a quick and easy snack to make for the kids after school.

Tips for Making Enchilda Bites

My favorite part about Jennifer’s enchilada bites is their versatility. I love easy recipes like this one that are delicious as-is but also spark a desire to put my own spin on them. Here are just a few ways that I plan to get creative with the recipe:

• Meaty additions: Tacos are a staple in our household, so we often have leftover seasoned ground beef, carne asada, or chicken fajitas in our refrigerator. I can’t wait to reimagine these leftovers by adding a pinch of them to these enchilada bites.
• Vegetarian protein boost: Beans taste great in my favorite enchilada skillet, so I think they’d also work well here. Adding a small spoonful of black, pinto, or refried beans would be a great way to add nutrition to every bite.
• Onion alternatives: As mentioned, I have one child who hasn’t learned to accept onions as a part of life. When I make these for her, I’ll skip the onions in favor of finely diced bell peppers, a few kernels of sweet corn, or black olives.
• More toppings: Just like a plate of nachos, you can really go crazy with these enchilada bites in terms of toppings. Finish a batch with pico de gallo, fresh diced tomato, sour cream, tomatillo salsa, a squeeze of fresh lime juice, or a flourish of finely chopped cilantro.