This recipe is fantastic! It is so rich and moist. I used the springform pan and came out looking like a professionally done cake. I ommitted the brandy because I didn't have any, and the sauce was rather bland. Also, I used pecans instead of walnuts.

Reviewed On: Jun. 22, 2005

The flavor of this was great--very rich and creamy just like caramel. However, it never "set up" so the pie is a runny mess. I let it cool on the counter, then refrigerated it until serving time. I covered it with a layer of melted milk chocolate and chopped pecans.

Reviewed On: Mar. 14, 2005

This is a great recipe. I also used less chicken than it suggested, and put it all in a 9 x 13 pan. I like the idea to mix the chicken and sour cream together, because it was a little tough to spread the sour cream by itself. I saw no reason to cook the tortillas first, or to dip them in the sauce. I cut them into quarters, laid them in raw, and poured sauce over each layer.

Reviewed On: Apr. 4, 2003