Here's what I can whip up in fifteen minutes, Radhika. (Okay, I need a little time to bake, but mine is more appetizing than bean dip.) Look at that cast of characters!
4 - 6 boneless, skinless chicken breasts (I used the leftover roasted chicken)
2 cans of cheddar cheese soup
1 small can of green chilies
1 medium jar of salsa
2 c. shredded cheddar cheese
2 pkgs. small flour tortillas
1 can of cream of mushroom soup
1 can enchilada sauce
1/2 c. milk
Boil chicken until done. Shred chicken. Mix with the cheese soup (I sometimes only use one can of soup because it gets a little too soupy), chilies, and salsa. Fill the tortillas and roll up. Place in a 9 x 13 baking dish. (I usually have two baking dishes filled with tortillas.) Mix the sauce and pour over top. Sprinkle cheddar cheese over top. Bake at 325 degrees for 30 minutes.
*We really like these better the next day. They also freeze well.