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Place the rinsed rice, chicken stock and water in a rice cooker. Stir it around a little, press start and fuggetaboutit. You can do this on a stovetop, too! This will yield about five cups of rice. At least. But we’ll need it.
Preheat your oven to 350.
In an 8x13 casserole dish, pour a little bit of the enchilada sauce along the bottom of the pan, just to coat. Now pack in half the cooked rice in the bottom of the dish. Nice and snug, get it all packed in there. On top of the rice you’ll place half the chopped chicken and half the sliced mushrooms. Give this a sprinkle of salt, then layer one can of the diced green chiles on top, then pour more enchilada sauce to cover. Now, do it all again! The second layer of rice, the rest of the chopped chicken, the rest of the mushrooms, a pinch of salt, the other green chiles can, and the last of the enchilada sauce. Sprinkle the grated Monterey Jack cheese on top. Stand back and look at that thing. Yup. Let’s get her in the oven.
Bake on the center rack and bake, uncovered, for 30 minutes. You want the cheese browning and bubbly. If it needs another ten minutes, get her there.
Let it rest and cool a few minutes before diving in head first.
Serves 6!