Soak the chile ancho in the boiling water and set it aside. In a pan that does not stick, roast the tomatoes, the onion, and the garlic until charred.
When the chili is soft, add it to the blender with the tomatoes, onion, and garlic, add the salt and blend until everything is well integrated. Save the water where the chili-soaked it soaked, use it if needed.
To make the filling put the tablespoon of oil in a large pan, put the garlic, onion, and sweet potato. Leave for about 10 minutes or until the sweet potato is al dente. Add the lentils, salt, and taste for seasoning.
Preheat the oven to 350ºF.
In a baking pan pour a half cup of sauce on the bottom of a baking dish.
Heat the tortillas to soften; you need them to be pliable, in the center of the tortilla, layer a scoop of the lentils and sweet potato mix.
Roll the tortilla and place it on the baking dish with the seam side down.
Top the enchiladas with the remaining sauce, do not oversauce.
Bake for 20 minutes.
Serve the enchiladas with cilantro, avocado slices, and sunflower seeds.