Prepare turkey for roasting. Rub with mixture of the olive oil, minced onion, basil, garlic salt, chili powder, cumin and fajita seasoning. Roast to 165 degrees.
Remove from oven and gather turkey drippings. Prepare enchilada sauce as directed, substituting turkey drippings for part of the water.
Stuff turkey with the spanish rice (I use Rice-a-Roni brand prepared with 2 chopped celery stalks and 1 diced onion. I only simmer it for the first 10 or so minutes to allow further cooking in the turkey).
Split mild green chiles and lay over breast and legs.
Lay frozen burritos (can also use fajitas or tamales) in roasting pan around turkey.
Pour enchilada sauce over the turkey and burritos. Cover with foil and roast approximately 45 minutes - 1 hour, until turkey internal temperature has reached at least 165 again.