White Pepper Enchilada Sauce

I make a killer chicken enchilada with white pepper sauce from a recipe my mother gave me that she got from a mexican lady she knew over twenty years ago. It's amazing. Here is the sauce recipe:

2-4 cups chicken stock (depending on how much you want) 4 tbs flour 4 tbs butter 16 ounces sour cream 1-2 tsp garlic 2-4 tsp white pepper salt

Make a rioux to thicken the chicken stock with the flour and butter. Basically, melt the butter andadd the flour slowly. If the flour overpowers the butter with its thickness, add more butter - until you have a bubbly, creamy rioux. Add the chicken stock slowly while whisking vigorously to avoid lumps. Your chicken stock will thicken. Add the sour cream and it will thicken further. Spice with the garlic and white pepper. Salt to taste. If for some reason your concoction turns out too watery (larger amounts of chicken stock will do this), mix a teaspoon of corn starch with a teaspoon of water and add it to the mix to thicken further. You want a nice thick sauce.

If you make chicken enchiladas with flour tortillas (essentially pulled chicken, shredded pepper jack cheese, chopped black olives/onion/jalapenos/green chiles rolled up in flour tortillas), pour the sauce over it and bake it until bubbly, it turns out really yummy. Garnish with red salsa. I like Herdez best, if you can get it. Not exactly heart healthy though.