Preheat oven to 350 degrees.
Heat a large skillet over medium-high heat and add ground beef, taco seasoning and salt.
Cook, breaking up and stirring the beef until the beef is browned and cooked through. Drain any fat.
Add the enchilada sauce, water and salsa. Bring to a boil. Cook for 4-5 minutes, until slightly reduced.
Remove from the heat.
Stack the corn tortillas and cut into 1-inch strips for easy layering in pan. Place tablespoon of butter in skillet on medium high heat. Once heated, fry the tortilla strips on each side for a few minutes, until they are slightly crispy. (this helps add more texture to the dish)
Place half of the tortilla strips in the bottom of either an 8x10 pan or a 9 inch deep dish pie dish.
Add half of the beef mixture, then sprinkle half of the cheese over the top. Sprinkle half of the chopped cilantro on top. Repeat the layers with the remaining tortillas, beef, cheese and cilantro.
Bake until the cheese is melted and bubbly. We cooked our casserole for 10 minutes and this was perfect.
Serve each slice with a dollop of sour cream and a lime wedge. Be sure to squeeze a little lime juice on your slice. It really kicks it up a notch. The sour cream mixed in creates a wonderful creaminess in the casserole.