In a blender, combine cilantro, parsley, onion, garlic, and 2 cups enchilada sauce and 1 cup water. Season with salt and pepper and blend until smooth, 15 seconds.
In a medium saucepan, heat oil over medium-high. Add rice and stir until rice is slightly toasted for 2 to 3 minutes. Add enchilada sauce mixture and bring to a boil. Reduce to a simmer, cover, and cook until sauce is absorbed about 25 to 30 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork.
Mango and Avocado Salsa:
Combine the chopped mango, red onion, avocado, tomatoes, cilantro, and serrano pepper in a bowl. Add the lime juice and olive oil and toss gently. Add salt to taste. Set aside and let all the flavors come together at room temperature.
Rinse tilapia fillets and pat dry with paper towels.
Mix flour, garlic salt, and pepper in a shallow dish. Dip fillets in flour mixture and coat both sides.
Heat butter in skillet over medium heat until hot. Add floured fillets to skillet and pan-fry for 3 to 4 minutes on each side or until golden.
Place fillets on green rice, spoon warm enchilada sauce, and mango and avocado salsa over fish before serving. Serve with lime wedges.
Note: The salsa can also be made the day before to allow for more time with family or to celebrate the holiday.